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Pork Scrapple

2 lb Lean boneless pork
2 qt Boiling salted water
1 1/8 c Cornmeal
2 c Cold water
1/4 ts Pepper
1/4 ts Savory
1/4 ts Sage
Salt to taste


Simmer meat in salted water until very tender approximately 2 hours.

With fork, shred cooked pork into fine pieces. Bring 1 quart of stock to boiling.

Mix together cornmeal and cold water, stir into boiling stock. Cook, stirring until thick. Add pepper and other seasonings.

Stir meat into stock and cook 5 mintues longer. Pour into butter loaf pans.

Chill. When chilled, slice and fry until crispy.


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