|Pig's head||12 Pound, cut into thirds and soaked in acidulated water for 2 hours, parboiled in fresh water for 10 minutes and rinsed|
|Cornmeal||2 Cup (32 tbs)|
|Onion||1 , finely chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
In a heavy pot, combine the parboiled pig's head, 1 teaspoon [5 ml.] of the salt, the peppercorns, cloves and bay leaf.
Bring to a boil, cover, and simmer for three hours, or until the meat falls off the bones easily.
Strain this stock and reserve it.
Remove the meat from the bones and chop it; reserve it.
Reheat the stock.
Gradually add the cornmeal, stirring constantly until thick about 15 to 30 minutes.
Add the meat, onion, cayenne, nutmeg and sage; season with salt and pepper.
Pour the mixture into two greased 8-by-3-inch [20-by-8-cm.] loaf pans.
Refrigerate the scrapple until it is set.
It will keep in the refrigerator for up to one week.