Scrapple Recipe

• 4 to 5 lbs. of bony pork or possibly (neck bones & 2 lg. chops)
• 3 quarts. water
• 2 teaspoon salt
• 1 1/2 teaspoon powdered marjoram
• 1 teaspoon sage
• 1/2 teaspoon thyme
• Dash of grnd cloves
• 1 teaspoon pepper
• 1 med. size onion, finely chopped
• 2 1/2 c. cornmeal

1. Simmer pork in water till meat falls from bones easily.
2. Remove meat from bones and chop fine.
3. Reserve broth.
4. Measure 2 qts of broth, if necessary add in water or possibly chicken stock to make up which amount.
5. Add in remaining ingredients EXCEPT cornmeal to broth.
6. Heat to a boil.
7. Slowly add in cornmeal.
8. Keep stirring mix and cook till it is a thick mush, stirring constantly.
9. Pour warm mix into 9 x 5 inch loaf pans that have been rinsed in cool water.
10. Let filled pans set in refrigerator till cool and hard.
11. Slice scrapple into 1/4 inch thick slices and fry in small amount of butter or possibly oil till crisp and brown.

pork, water, salt, powdered marjoram, sage, thyme, cloves, pepper, onion, cornmeal

Taken from cookeatshare.com/recipes/scrapple-27820 (may not work)