Scrapple

Simmer the pork neck bones, covered in the water for 1 1/2 half hours. Remove the bones and cool, reserving the stock. Remove meat from the bones and coarsely chop. Discard the bones.

Heat 3 quarts of the stock and add salt, pepper, sage and savory. Bring to a rolling boil and gradually stir in cornmeal, stirring all the time to avoid lumps. When thickened like mush, about 15 minutes, add the meat and continue to cook over heat for about 20 more minutes, stirring occasionally.

Pour into loaf pans and refrigerate.

To serve, slice 1/4 inch thick and pan-fry in hot oil along with a bit of butter. Serve with maple syrup.

Recipe courtesy of The Frugal Gourmet Cooks America

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