One hog’s head, clean. Put in large pot and cover with
water. Boil until very tender or until the meat will leave the bones. Take out
of the pot and mash very fine with the hands, removing all bone. Pour the
liquid left in pot through a sieve or colander, removing all small particle of
bone that might be left. Put the meat back in pot with the liquid, which should
measure three quarts, if not add hot water enough to make that much. Season to
taste with red pepper and salt. Place over the fire again and when boiling add
two quarts corn meal, stirring constantly and until it becomes very stiff. Put
in deep bowl and when cold, slice and brown.
--E.S. Harris, Alamance County
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