Recipe - Philadelphia Scrapple

4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 One half teaspoon Salt
1 tablespoon Pepper
1 teaspoon Ground sage
3 cup Cormeal
Allpurpose flour, for
Dredging cut or sliced up scrapple
Butter, back fat or
Vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion,
and water. Cook slowly, covered, for 2 One half hours;
drain, reserve broth. Chill meat and remove fat;
separate meat fron bones. Chop meat. Place meat in a
kettle with 2 qts of the reserved broth. Add salt,
pepper and sage; bring to a boil combine cormeal with
remaining 1 qt of reserved broth and stir into boiling
mixture. Cook over medium heat until thickened,
stiirring constantly. Cover and cook over very low
heat; stir again after 20 minutes.
Pour into 2 (9by5by3inch) loaf pans. Cool and
chill overnight. Cut into slices, coat with flour and
brown in butter or bacon fat. Serve hot with fruit
for a hearty breakfast.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini