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Carolina Scrapple

1 lb Boneless pork
Water
1 ts Salt
1/2 ts Pepper
1/2 ts Sage
1/4 ts Garlic powder 1 1/4 c Yellow cornmeal
1/2 c Onion; chopped


Cook meat in water seasoned with salt, pepper, sage, and garlic powder until very tenderRemove meat from broth and chop. Measure broth and adjust to 6 cups. Stir in cornmeal and cook until thick, about 20 minutes. DO NOT SCORCH. Stir in chopped meat and onion and check seasoning. Pour into loaf pan and chill. Slice and fry in hot fat until hot and browned.



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