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Philadelphia Scrapple
2 lbs. pork shoulder
5 cups water
1 onion, sliced
1 small bay leaf
1 cup white cornmeal
2 tsp. salt
1/4 cup minced onion
1/4 tsp. thyme
1 tsp. sage
1/4 tsp. pepper
Flour
Shortening
Combine pork, 1 quart of water, onion slices and bay leaf in
saucepan. Cover and simmer 1 hour. Drain pork and reserve broth.
Discard bones and chop meat fine. Mix cornmeal, 1 cup water, salt
and 2 cups reserved broth in a saucepan. Cook, stirring, until
thick. Stir in meat, minced onion, thyme, sage and pepper. Cover
and simmer 1 hour. Pour into a 9 x 5 loaf pan and chill until
firm. Cut into slices, dust lightly with flour and fry in heated
shortening until browned on both sides. Serve at once. Makes
about 6 servings.
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Scrapple 02