Fanchon Wallace
PHILADELPHIA SCRAPPLE
1 cleaned pig's head 2 cupfuls of cut onion 2 quarts of corn meal 1 quart of buckwheat 5 tablespoonfuls of salt 1 tablespoonful of thyme 1 teaspoonful of sweet marjoram 1 teaspoonful of pepper 1 tablespoonful of summer savory 1 teaspoonful of sage Boil head in five gallons of cold water; add onion, and boil until meat falls from bone. Strain stock.
Chop meat and tongue, which has been skinned; return to stock, and add corn meal slowly, stirring constantly until it begins to thicken; add buckwheat, seasonings, and boil one hour. Brush pans with drippings; pour in mixture; smooth tops and cool. Cut in half-inch slices; dip in flour, and fry.