From the German community.

Boil one hog's head in water to cover until meat falls off bones. This takes a canner as a good cooking vessel. Remove to a large platter to cool. Remove fat parts and use lean only. Grind meat and add a lot of allspice, salt and pepper to taste. Add equal parts of oatmeal. Pack in bread tins and freeze or store in refrigerator. Slice and fry for lunches or a nourishing breakfast.

The Bohemian version calls for a barley cooked and used in place of the oatmeal. Dry bread was added and salt, pepper and garlic flavored the dish. Still others like cornmeal mush base.

All these dishes were staples int he 1930's because they stretched the meat and were satisfying.