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Philadelphia Scrapple

2 lb Lean boneless pork *
2 qt Boiling salted water (use 2 tsp salt)
1 1/2 c Corn meal
2 c Cold water
1/4 ts Pepper
1/4 ts Savory and sage, mixed
Salt to taste


Simmer pork in boiling salted water until meat is very tender, 2 hr. With fork shred the cooked pork into fine pieces. Bring to boil 1 qt. of the stock. mix corn meal and cold water. Stir into boiling stock. Cook, stirring until thick. Add seasonings. Stir the meat into corn meal mush and cook 5 min. pour into buttered loaf pan 9x5x3". chill till firm. slice 1/2" thick.

Brown on each side ( for crispness, first dip slices in flour) Serve hot.. plain or( with syrup our favorite) or with butter and syrup. 8 servings


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