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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Philadelphia Meats 1 Servings

INGREDIENTS

4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 1/2 ts Salt
1 tb Pepper
1 ts Ground sage
3 c Cormeal
All-purpose flour, for
Dredging sliced scrapple
Butter, back fat or
Vegetable oil for frying

INSTRUCTIONS

Place pigs knuckles in a large pot; add pork, onion,
and water.  Cook slowly, covered, for 2 1/2 hours;
drain, reserve broth. Chill meat and remove fat;
separate meat fron bones. Chop meat. Place meat in a
kettle with 2 qts of the reserved broth.  Add salt,
pepper and sage; bring to a boil  combine cormeal with
remaining 1 qt of reserved broth and stir into boiling
mixture.  Cook over medium heat until thickened,
stiirring constantly.  Cover and cook over very low
heat; stir again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans.  Cool and
chill overnight.  Cut into slices, coat with flour and
brown in butter or bacon fat.  Serve hot with fruit
for a hearty breakfast.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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