MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Scrapple
  Categories: Penn-dutch, Pork, Ceideburg 2
       Yield: 12 servings
  
       4 lb Pork scraps with bones OR 1
            -hog’s head, split
       1 ts Salt
       6    Peppercorns
       3    Whole cloves
       1    Bay leaf
       2 c  Cornmeal
       1    Onion, finely chopped
     1/4 ts Cayenne
     1/2 ts Freshly ground nutmeg
     1/2 ts Or more ground sage
            Salt and freshly ground
            -pepper
  
   Here’s a Pennsylvania Dutch version of scrapple.  You'll probably have
   better luck rounding up pork scraps than a pig’s head, although you
   could probably pick one up at an Asian or Latino market.
   
   Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;
   discard water. return to pot with fresh water to cover, salt,
   peppercorns, cloves and bay leaf.  Bring to a boil, cover and simmer
   for 3 hours, or until meat falls off the bones easily.  Strain stock;
   reserve. Remove all meat from bones and chop; set aside.
   
   Reheat stock; gradually add cornmeal, stirring constantly until thick,
   about 15 minutes.  Add meat, onion, cayenne, nutmeg and sage; adjust
   seasonings with salt and pepper.  Pour into 2 greased loaf pans.
   Refrigerate until set.  Slice and fry for breakfast.  Will keep in the
   refrigerator for up to 1 week.
   
   Serves 12.
   
   From “Innards and Other Variety Meats”.  Jana Allen and Margaret Gin.
   101 Productions.  San Francisco, 1974.
   
   Posted by Stephen Ceideberg; September 24 1992.
  
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