Scrapple

By á-58

Ingredients

• 2 pounds pork shoulder
• 1 onion, sliced
• 1 small bay leaf
• 1 cup white cornmeal
• 2 teaspoons salt
• 1/4 cup minced onion
• 1/4 teaspoon thyme
• 1 teaspoon ground sage
• 1/4 teaspoon black pepper
• grated mace, nutmeg and liquid smoke to taste (optional)

Preparation

Step 1

Combine pork, 4 cups water, sliced onion and bay leaf in large saucepan. Cover and simmer 1 hour. Drain pork and reserve broth. Discard bones and chop meat fine.

Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in saucepan. Cook, stirring until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer 1 hour.

Turn into 9 x 5-inch loaf pan and chill until firm. Cut into slices, dust lightly with flour. Heat a little butter in a skillet, and fry until browned on both sides. Serve at once.