Scrapple

1-1/2 Pound Pork shoulder
1/4 Pound Pork liver
1 Cup Yellow corn meal
2 Teaspoon Salt
1/4 Cup Onions; chopped fine
1 Dash Ground cloves
1/4 Teaspoon Dried thyme
1 Teaspoon Dried sage
1 Teaspoon Dried marjoram
1/2 Teaspoon Freshly ground pepper

Combine pork shoulder and liver in a saucepan with 1 quart water and cook,
over moderate heat, for 1 hour. Drain, reserving the broth. Discard all
bones and chop meat fine. Blend corn meal, salt, 1 cup water, and 2 cups of
the broth in a saucepan. Cook, stirring constantly, until thick. Stir in
meat, onions, all the spices and herbs. Cover and simmer gently for about 1
hour over a very low heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill
until firm. Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly
with flour, and fry in a little heated shortening over a moderate heat until
crisp on both sides. Serve at once.

_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff
Pruett.
Home Cookin 4.8 Chapter: Breakfast
Servings: 1