Ingredients
- one pound of suet to every five of the leaves
- a teaspoonful of salt to each quart of liquid
- one hand
- salt
Directions
Cook a pigs head in boiling water until the flesh slips easily from the bones. Take out the bones, and when cold chop the meat fine. When the liquid is cold remove the fat and reheat the liquid to the boil- ing point. Add a teaspoonful of salt to each quart of liquid. Then sift in through the fingers of one hand, while stirring with the other, enough corn meal to give the consistency of mush. Let boil hard several minutes. Then set back to cook more slowly for an hour. Stir occasionally. At last stir in the chopped meat and turn into bread pans and set aside in a cool place. When ready to use cut in slices half an inch thick and brown in fat.
*~ j TO TRY OUT LARD.
Cut the leaves in small pieces, remove all flesh. Put a few pieces in the kettle first. When they are tried out put in the remainder. Cook slowly until the scraps are crisp, strain through cheese cloth into pails.
Many like to add one pound of suet to every five of the leaves. This makes a firmer lard.