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Pork Scrapple


  • Pork bone, such as ribs or shank
  • Salt to taste
  • 1 cup cold water
  • 1 cup enriched cornmeal
  • 3 cups boiling water


  1. Cook pork bone in 3 cups boiling water. (pressure cooker is best)
  2. Take all the meat off the bone.
  3. Combine cold water, cornmeal and salt. Slowly poor into boiling meat juice, stirring constantly. Bring to boiling point, cover and continue cooking over low heat five minutes, stirring occasionally.
  4. Pour into a loaf pan. Cool slightly; cover and chill several hours or overnight.
  5. When chilled, scrapple is cut into 1/2-inch slices. Fry on lightly greased griddle or in frying pan over medium heat until golden brown.
  6. Serve with maple syrup.

One-half pound fried bacon, broken in small pieces, may be used instead of the meat from the pork bone.

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