Scrapple

• 2 pounds pork fresh
• 2 quarts water boiling
• 2 teaspoons salt
• 1 1/2 cups cornmeal
• 2 cups water cold
• 1/4 teaspoon black pepper
• 18 teaspoon savory
• 18 teaspoon sage
• 1 x salt to taste
• 1 x stock from boiled pork
• 1 x flour, all-purpose
• 1 x vegetable oil hot
• 1 x maple syrup

1. Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hrs).
2. Save Stock.
3. Shred the cooked pork with a fork into fine pieces or threads.
4. Bring to boil 1 quart of stock.
5. Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps.
6. Cook stirring until thick.
7. Add seasonings.
8. Stir the meat to the cornmeal mush and cook for 5 minutes.
9. Pour into a buttered loaf pan 9x5x3.
10. Chill until firm.
11. Slice 1/4 1/2 inch thick slices.
12. Dip the slices in flour to coat lightly and brown them on both sides in hot oil.
13. Serve hot with lots of syrup.
14. Some people like them plain or with butter.

pork fresh, water boiling, salt, cornmeal, water cold, black pepper, savory, sage, salt, pork, flour, vegetable oil, maple syrup

Taken from recipeland.com/recipe/v/scrapple-38007 (may not work)