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Liver Pudding

Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split open.

Put all together in a tub of salt and water; let them soak all night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. After it is ground, season with black pepper, salt, and onions chopped fine, to suit the taste.

If it is not rich enough, boil more middling or pork and mix with the meat; if stuffed, boil again a few minutes.