Scrapple
2 lb. pork shoulder 1 onion, sliced 1 small bay leaf 1 cup white cornmeal 2 tsp. salt
1/4 cup minced onion
2/4 tsp. thyme 1 tsp. ground sage
3/4 tsp. black pepper Grated mace, nutmeg and liquid smoke to taste (optional)
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.
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