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Scrapple

1 1/2 lb Boneless pork
Water
2 ts Salt
1/2 ts Pepper
1 ts Ground sage
1 c Yellow cornmeal
Bacon fat


In a 3-quart saucepan, place the meat with water to cover and salt; cook about 2 hours, until the meat is very tender. Remove the meat, measure the broth and add water if necessary to make 3 cups of liquid. Mince the meat very fine, and return with the broth to the saucepan. Add the pepper and sage. Mix the cornmeal with 1 cup of cold water, then stir into the meat and broth. Cook over low heat until thickened, stirring frequently. Then cover and continue cooking over low heat for 10 minutes longer. Rinse a 9 x 5 x 3-inch loaf pan with cold water. Turn the cornmeal mixture into the pan. Chill well. Unmold and cut into 1/2-inch to 3/4-inch slices; flour them and brown in hot bacon fat. Makes about 6 to 8 servings.




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