We bought a cook book that has two centuries of recipes. some from the old dominion and some from todays foremost cooks. Some of the more interesting were found in the meat section.
SCRAPPLE FOR CANNING
4 hog faces
Clean faces and feet, and cook until meat falls from bones. Remove bones and all liqud fat, but leave right much of the other liquid. Season like sausage, and mix meat and seasoning well with liquid. Pack loosely in jars and process like other meat.
When ready to use, heat, remove from jar, and boil at least 15 minutes. Thicken with meal, using about 1/2 cup meal to one quart of meat mixture (fresh or canned). Chill. Cut in slices about 1/2 inch thick, flour well and fry quickly in small amount of very hot fat.
1 hog's heat
2 cups sifted corn meal
Salt and sage to taste
Cook head, which has been thoroughly cleaned, until meat is easily removed from bone. Remove meat. Cook broth until reduced to 1/2 gallon then cook corn meal in it. Ad finely chopped meat and seasoning. Pack in pans. Cool, slice and fry as needed.
6 sets hog brains
6 cups milk
6 tsp butter
Wash brains thoroughly removing all skin in cold water. Heat milk slowly. When hot, but not boiling, add brains, butter and salt. Cook slowly until brains are done. Serve with crackers or buttered toast.
So I think they really used all of the pig. Other interesting names but not so interesting dishes are: BEEF WHITCHES - glorified hamburgers, SLUMGULLION - just a fun name, RAGGOUT - (a complete dinner cooked on one burner) actually turns out to be a tin foil dinner in a large heavy skillet.
Well enough of this for now, if I find more interesting recipes I will post them and if any of you actually try some of these let me know how you like them.
2 years ago