- 1 hog’s head
- 4 to 5 quarts cold water
- 4 teaspoons salt
- 4 teaspoons pepper
- 1 teaspoon powdered sage
- Yellow corn meal (about 3 cups)
Separate one hog’s head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from bones. Skim grease carefully from the surface; remove meat and chop fine and return to liquor. Season with salt, pepper and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
From: Brown, Cora, Rose, and Bob. America Cooks. Favorite Recipes from 48 States. Garden City, New York: Garden City Books, 1940.