Pawnhas

Ingredients

• one pint of vinegar
• three onions, halved
• season with pepper and salt
• Stir in white cornmeal
• pour into a large crock or jar

Method

1. 1

   Boil jowls, liver, and heart of a hog until tender.

2. 2

   Remove bones, chop meat finely, and return to kettle.

3. 3

   Season and add water to prevent greasiness.

4. 4

   Stir in cornmeal until thin mush, cook slowly for half an hour, then cool and slice to fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 23. The excerpt below is the record exactly as published.

Pawnhas." — This old-fashioned dish is similar to scrapple. Boil to- gether the "jowls," liver and heart of a hog until very tender. Take out all bones, chop the heart and meat from jowls until very line;; crumble the liver as finely as possible and put all back into' the kettle. Now season with pepper and salt, and be sure to add enough water to keep it from being too rich or greasy. Stir in white cornmeal until you have a thin mush, let cook slowly half an hour, pour into a large crock or jar; set away to cool. When cold, slice like mush and put into a skillel to fry. Add no grease. This is delicious and will keep indefinitely in a cool place. Pigeons, Potted. — Place six cleaned birds in a deep kettle with one pint of vinegar and three onions, halved

Cook this with the app: pantry check, scaling, and the assistant.