1 lb. dried black-eyed peas
1/2 lb. smoked hog jowl
1 lg. onion, chopped
Red pepper to taste
Dash of mace
3 cloves garlic
Salt to taste

Wash peas and cover with water, soak overnight. Cook jowl in water until tender. Add peas, onions, red pepper, mace and garlic. Cook slowly about 2 hours, remove jowl. Slice and brown in oven. Season peas with salt. Arrange slices of the meat over the bowl of peas.