Title: Scrapple 4 - Ahc
Categories: Entree Side Breakfast Regional
Yield: 1 Servings

1 1/2	lb	Pork shoulder
1/4	lb	Pork liver
1	c	Yellow corn meal
2	ts	Salt
1/4	c	Onions; chopped fine
1	ds	Ground cloves
1/4	ts	Dried thyme
1	ts	Dried sage
1	ts	Dried marjoram
1/2	ts	Freshly ground pepper

Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over moderate heat, for 1 hour. Drain, reserving the broth. Discard all bones and chop meat fine. Blend corn meal, salt, 1 cup water, and 2 cups of the broth in a saucepan. Cook, stirring constantly, until thick. Stir in meat, onions, all the spices and herbs. Cover and simmer gently for about 1 hour over a very low heat.. Pour into a 9 x 5 x 3 inch loaf pan and chill until firm. Cut into slices about 1/2-inch to 3/4-inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. Serve at once.

_American Heritage Cookbook_, 1980. ISBN 0-517-38553-3. Typos by Jeff Pruett.

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