Scrapple ~ 1908

Take pig's head of five or six pounds.  Cut into four pieces, put into a pot with enough water to cover.  Boil until meat separates from bones.  Put the meat through a meat cutter.  Save the water in which the meat was boiled.  Have four quarts of it, adding water to make that quantity.  Put in meat and season; add corn meal to make it thick as mush.  You can use also a little buckwheat.  Let it boil a few minutes; put into pans and set it away until cool.  Cut in thin slices and fry without lard.