South Carolina Scrapple

• 3 lbs pork (bony pieces)
• 3 quarts water
• 2 cups cornmeal
• to taste salt
• to taste pepper
• 1 onion

1. Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces.
2. Bring the remaining broth to boiling point, adding sufficient water to make two cups.
3. Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
4. Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion.
5. Cook for two minutes, stirring constantly.
6. Pour the hot scrapple into a dampened oblong pan.
7. Let stand until cold and firm.
8. Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.

pork, water, cornmeal, salt, pepper, onion

Taken from www.food.com/recipe/south-carolina-scrapple-3984 (may not work)