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Scrapple

3 lb lean, bony pork
2 qt water
2 c cornmeal
2 t salt
1 1/2 t black pepper
2 t sage
1 t savory

Cook the pork slowly until it falls apart. Set aside to cool.
When cool, pick meat from the bones, discarding all gristle and
fat. Skim fat from the broth and cook it down to 1 quart. Grind
the meat fine.

Add salt to the broth and bring to a rolling boil. Sprinkle the
cornmeal over the boiling broth by handfuls, stirring constantly.
Cook 5-10 minutes, then add the meat and seasonings and work them
thoroughly into the cornmeal.

Continue to cook over VERY low heat about 20 minutes. Them mould
in a dish rinsed in cold water. Chill.

Slice and fry crisp and brown.

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