¹⁄₂ cup samp
1 cup cold water
1 teaspoon salt
3 cups boiling water
Soak the samp in the cold water for eight hours or more. Add the salt
and boiling water; boil it hard for one hour, and put it into a cooker
for from six to twelve hours. It is improved by the longer cooking. The
pail or pan in which it is cooked should be stood in a large cooker-pail
of boiling water. A tablespoonful of butter may be added before serving
if it is used as a vegetable.
Serves five or six persons.