Or, it may be prepared in the same manner and broiled on the gridiron.
91. After they have been well scalded and cleaned, wash them, and put them on to boil in a sufficiency of water to cover them, with two tea spoonsful of salt to a quart of water. Let them boil till the bones are all loose and the flesh nearly ready to fall to pieces. Take them out and lay them on a dish to get cold, and save the liquor they were boiled in; mix equal portions of the liquor and good sharp vinegar, with whole allspice, a few cloves, pepper and salt to the taste. Heat the vinegar and spice, and pour it over them. They may be sent to the table cold, or they may be heated with a portion of the vinegar.
The feet may be boiled as for the souse, and when cold, cut in half, dredged with flour, and fried brown.
92. This is generally made of the head, feet, and any pieces which may be left after having made sausage meat.
Scrape and wash well all the pieces designed for the scrapple, put them in a pot with just as much water as will cover them. Add a little salt, and let them boil slowly till the flesh is perfectly soft, and the bones loose. Take all the meat out of the pot, pick out the bones, cut it up fine, and return it to the liquor in the pot. Season it with pepper, salt, and rubbed sage, to the taste. Set the pot over the fire, and just before it begins to boil, stir in gradually as much Indian meal as will make it as thick as thick mush. Let it boil a few minutes, take it off, and pour it in pans. When cold, cut it in slices, flour it, and fry it in hot lard, or sausage fat.
Some prefer buckwheat meal; this is added in the same manner as the Indian. Indian meal is preferable, as it is not so solid as buckwheat.
Sweet marjoram may be added with the sage, if preferred.
93. Clean a pig's head nicely, wash it well, and boil it in very little water, with some salt. Let it boil until the bones fall from the flesh. Then take it up, pick out all the bones, and with a wooden spoon mash it up well, and return it to the water it was boiled in. Add red and black pepper, rubbed sage and sweet marjoram to the taste. Boil the whole down till it is quite thick and nearly dry; then pour it in pans or forms, smooth it over the top with the back of a spoon, and stand it away to get cold. Cut it in slices and send it to the table.