Scrapple

Slices of scrapple are often fried in butter and served hot, usually for breakfast or brunch. Serve ketchup, syrup or apple butter on the side.

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)

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.

Yield: 6 servings.