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Classic
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page 110
often, and cook 3 1/2 hours. Make a gravy of the drippings, a little seasoning,
and thicken with flour.
Decorate the pig with an apple or sweet potato in the mouth. Have the pig kneel
in a bank of green parsley or watercress.
SAUSAGE MEAT
E. D. P.
11 pounds of tender lean pork,
7 pounds of leaf fat,
5 tablespoonsful of powdered sage,
4 teaspoonsful of salt,
3 tablespoons of ground black pepper,
1 level teaspoonful cayenne pepper.
Run all through the grinder twice and then mix well with the hands.
SCRAPPLE
Clean a pig's head nicely and boil till meat leaves bones, and when cold remove
grease and chop meat into small pieces. Heat the meat and liquor again, and stir
corn meal in gradually till it is thick as mush. Season highly with pepper,
salt, and sage. Mould in pans, and when cold slice thin, roll in meal, and fry
in hot lard.
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