Title: Scrapple 3 - Tapdc
Categories: Entree Side Regional Pork
Yield: 5 Servings

3	qt	Broth
2	c	Cooked pork meat; cut fine
3	c	Corn meal
2	ts	Salt
1/2	ts	Pepper
1/2	ts	Sage, if desired

Make the broth by boiling together one cleaned hog's head with heart and liver and pieces of pork. [City folks may have to make do with pork roast or some such - JP.] Cook several hours. Remove the meat from the bones and measure. What is left can be used in making meat puddings. Bring the meat and broth to a boil. Into it dribble the corn meal, stirring constantly until the consistency of mush has been achieved. Add seasonings and cook slowly for an hour. Pour into loaf pans, 9 x 5 x 3 inches, and cool. Slice and fry when cold.

Option: substitute 1/3 cup buckwheat for 1/3 cup of the cornmeal above.

_The Art of Pennsylvania Dutch Cooking_, Edna Eby Heller, 1968. Galahad Books. ISBN 0-88365-355-9. Typos by Jeff Pruett.

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