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Cornmeal or Oatmeal Scrapple
3 lb Lean pork
1 Veal knuckle, split
2 Medium-size onion, chopped
5 ts Salt, divided use
1 1/2 ts Black pepper
1 ts Thyme
1/2 ts Sage
1 ts Mace
1 lb Oatmeal or 2 2/3 cups
Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large
pot; cover with water and simmer 2 hours or until the meat is very tender.
Grind the meat. discard the veal knuckle, skim fat from the broth and
strain. Return broth to pot and add the ground pork, remaining salt, the
pepper, thyme, sage, mace, and the cornmeal. Cook slowly for 1 hour,
stirring occasionally so it doesn't stick. It should cook to a mush. Add
more hot water if necessary. Pour into greased loaf pans to cook and
harden. To serve, slice thin and fry in a little oil until a crisp brown.
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