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Grilled Salt Pork

Cut thin slices from the thick, fat part of side pork. The slices should be clear white and thinly streaked with lean. Hold each on a toasting fork before a hot fire, immersing it frequently in cold water thus to remove the extra fat and make it delicate. Cover the slices, as cooked, in a warm pan and serve them hot when all are grilled.

SCRAPPLE-Scrape and thoroughly clean a hog's head; then split it and take out the eyes and brain. The butcher will, of course, do this for you if so directed. Clean the ears and scrape them well. Put all on to boil in plenty of cold water, and simmer gently for four hours, or until the bones will easily slip from the meat. Lift out the meat and bones into a colander, remove the bones and chop the meat fine. Skim off every particle of grease from the water in which the meat was boiled, and return the chopped meat to the kettle and water. Season highly with pepper and salt and such powdered herbs as may be preferred. Now take a large wooden spoon and stir constantly, meanwhile adding enough corn meal and buckwheat flour, in equal quantities, to make a soft mush. Cook slowly one hour, stirring constantly, as the mush will scorch easily. Pour the mixture into dishes and keep it in a cool place, slicing it as needed.