Title: Scrapple 5 - Tjc
Categories: Entree Side Breakfast Regional Pork
Yield: 6 Servings

2	lb	Pork neck bones or other bony pieces
1 1/2	qt	;boiling water
1		Onion; sliced
6		Peppercorns
1	sm	Bay leaf (optional)
		Corn meal mush (below)
		Salt, if required
1	ts	(or more) onion; grated
1/2	ts	Dried thyme or sage (option)
		A grating of fresh nutmeg
		A little cayenne
CORN MEAL MUSH
1	c	Water-ground cornmeal
1	c	;cold water
1	ts	Salt
4	c	;Liquid from cooking pork (above)
		Melted butter or drippings

Note: Not verbatim.

Place pork in a pan. Add boiling water, sliced onion, peppercorns, and bayleaf. Simmer until the meat falls from the bones. Strain, reserving the liquor. There should be about 4 cups. Add water or light stock if necessary to make this amount. Prepare Corn Meal Mush (below) using this liquid in place of boiling water. (Note optional oatmeal substitution.) Remove all meat from the pork bones and chop or grind it fine. Add it to the cooked mush. Season with salt, dried thyme or sage, nutmmeg, and cayenne. Pour the scrapple into a bread pan that has been rinsed with cold water. Let it stand until cold and firm. Slice it. To serve, saute slowly in melted butter or drippings.

Corn Meal Mush: Combine and stir cornmeal, cold water, and salt. Place in the top of a double boiler the liquid from cooking the pork above. Stir cornmeal mixture in gradually. Cook and stir the mush over quick heat from 2 to 3 minutes. Steam it, covered, over (not in) hot water about 15 minutes. Stir it frequently. You may substitute 1 cup oatmeal for the cornmeal. In cooking oatmeal, you may want to reduce the liquid by one cup.

_The Joy of Cooking_ Irma S. Rombauer & Marion Rombauer Becker, 1931+ Library of Congress 61-7902. Typos by Jeff Pruett.

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