Preserving Meats: Scrapple 05 by Recipe Cottage

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	Scrapple 05

		Scrapple small hog's head 4 hog's feet 1/2 teaspoon sage a pinch of cayenne, salt and pepper to taste. corn meal to make a soft mush butter or in bacon, ham or sausage drippings Have a small hog's head cut in half and the eyes and brain removed. Wash the head pieces and hog's feet, scraping thoroughly with a brush. Put in a large kettle, cover with cold water and bring to a boil. Skim off the scum, cover the kettle and simmer gently for 2 to 3 hours or until the meat falls easily from the bones. Remove the meat, chop it and discard the bones. Skim the fat from the broth, return the meat to the broth and bring to a boil. Add sage, cayenne, and salt and pepper to taste. Sift in enough corn meal to make a soft mush, stirring constantly. Cook over a low fire for 1 hour, stirring frequently to prevent scorching. Taste for seasoning and pour the mixture into baking pans rinsed with cold water. Set the pans in a cool place until the scrapple is cold and firm. Cut it in thin slices and fry in butter or in bacon, ham or sausage drippings until delicately brown.