Scrapple

2 lb. pork shoulder
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. ground sage
1/4 tsp. black pepper
Grated mace, nutmeg and
liquid smoke to taste (optional)

Combine pork, 4 cups water, sliced onion and bay leaf in large 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 saucepan. Cook, stirring until thick. Stir in meat, minced onion,
thyme, sage and pepper. Cover and simmer 1 hour. Turn into 9 x 5-inch loaf
pan and chill until firm. Cut into slices, dust lightly with flour. Heat a
little butter in a skillet, and fry until browned on both sides. Serve at
once.


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