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Scrapple

3 pounds pork with the bone, a rib end piece of pork loin works best
3 quarts water
2 cups yellow cornmeal
2 teaspoons salt
1 1/2 teaspoons powdered marjoram
1 teaspoon sage
1/2 teaspoon thyme
Dash of ground cloves
1 medium onion, finely minced (optional)

Simmer the pork in water in a good-size covered pot until the meat
falls off the bone easily do not boil. With today's tender pork,
that shouldn't take more than 1 1/2 to 2 hours. Strain off and
reserve the broth. Remove all the meat from the bones and chop fine
or use your food processor or meat grinder.

Measure out two quarts of the broth. (If necessary, add chicken
stock to make up that amount.) Bring the broth to the boiling point,
and slowly add 2 cups of cornmeal. Cook the mixture until it is a
thick mush (about 4-5 minutes), stirring constantly.

Add the chopped meat and seasonings, and stir well. Stir in finely
minced onions if you like. Pour the hot mixture into an oblong loaf
pan that has been rinsed in cold water. Let stand in the refrigerator
until cold and firm. Keeps nicely for a week or two.

To serve: Slice the scrapple into 1/4-inch thick slices, and fry
in butter until crisp and brown. Serve with hot maple syrup.

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