1 hog's head
salt and pepper
1 tsp sage
yellow corn meal
1 - Separate hog's head into halves.
2 - Take out the eyes and brains.
3 - Scrape and thoroughly clean the head.
4 - Put into a large kettle and cover with 4 or 5 qts cold water.
5 - Simmer gently for 2 or 3 hours or until meat falls from the bones.
6 - Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor.
7 - Season with salt and pepper to taste and 1 tsp powdered sage.
8 - Sift in grnulated yellow corn meal, stirring constantly, until mixture is thickened to the consisstency of soft mush.
9 - Cook slowly for 1 hour, watching carefully as it scrches easily.
10 - When sufficiently cooked, o[pour into greased oblong tins and store in a cool place until ready for use.
11 - Cut in thin slices and fry in hot fat until crisp and brown.