Separate one hog's head into halves. Take out the eyes and brains. Scrape
and thoroughly clean the head. Put 1/2 of the head, along with the liver,
heart and sweetbreads of the hog into a large kettle and cover with 4 or 5
quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat
falls from the bones. Skim off grease carefully from the surface; remove
meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2
pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt,
1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame
about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry
until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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