WHERE PIGS IS PROFITS 111 



falls off the bone. Strain off the liquor, remove the 

 bones, and run the meat through the grinder. Re- 

 turn the ground meat to the liquor and bring to a 

 boil. Now season to taste and then some, because 

 after the seasoning is done there is a large volume 

 of cornmeal and buckwheat flour to be added. It 

 is the seasoning that makes or breaks a batch of 

 scrapple. Some like it high, some like it low. With 

 clean, fresh meat and home-ground meal it has 

 enough distinction of its own to bear with mild 

 seasoning. Mine is done with salt, black pepper, 

 thyme and sage. When commercial meal is used 

 undoubtedly some sugar should be added. When 

 the seasoning is done boil up the mixture and add 

 the meal. Two people are needed to do this: one 

 to stir constantly, the other to sprinkle the meal in 

 slowly and thinly by hand; if added in large gobs 

 it will cook in a lump. The proportion is about 

 three parts buckwheat to one of corn. Keep on 

 adding meal until main strength can stir the mass 

 no more. Then ladle it out into pans to cool and 

 set. Fill the pans within a half inch of the rim; 

 then if enough lard doesn't float to the top in cool- 

 ing, more can be added to make a tight seal that 

 will keep the scrapple fresh for three or four weeks. 

 Dust thin slices in flour and fry in a little hot fat. 

 Just before serving drop a poached egg on it. 

 There's the stuff to grow hair on your chest. 



The pigs legs are cut into two lengths; the 



