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By THERESA REYNOLDS
Rappahannock Nfw* Staff Writer
For Rappahannock readers with freezers full of pork we have some pork recipes this week. Some are old-time recipes for odd parts of the hog and some are for special meals.
Scrapple
Soak a hog’s head overnight, add this to the hog skins and pieces left over from butchering and boil together until well-done. Remove the meat from the bones and cool. Strain the liquid to remove unwanted parts. Chop the meat through a coarse grinder and place it in the liquid and allow the mixture to slowly simmer. Sprinkle in a quart of corn meal and stir continually. Season with black pepper, salt and sage to suit taste and cook for at least twenty minutes. Pour the mixture in pans and allow to cool. To serve, cut the loaf into thin slices, dredge in flour, and fry until brown.
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