Well, there's bad news and good news from Boston.

The bad news is I haven't yet found any of my usual scrapples in town. The
good news is that the canned stuff from Vermont Country Store contains all
the requisite unspeakable pig parts and passes as a substitute. (Yeah, I
know I could make it, but don't start in on me.)

The VCS scrapple comes in a 28-ounce (#10?) can and because of the diameter
and some air bubbles it doesn't lend itself to slicing. So I de-canned the
bulk and formed it into patties (chilling helps) and pan-fried them.

Mother served it with fried cornmeal mush, but I made some cheese grits.

Not for everyone, but I loved it.

Felice