Whole-wheat scrapple
2 pounds fresh pork (bony cut)
1½ quarts water
1½ cups uncooked fine whole-wheat cereal
1 small onion, chopped fine
Salt and pepper
Cook pork slowly in the water until the meat drops from the bones. Strain off the broth.
Separate bones from meat, taking care to get out all the tiny pieces. Cut meat fine.
Add water to the broth, if necessary, to make 1 quart. Bring to boil and slowly stir in the cereal. Cook until the mixture is thickened, stirring constantly.
Add meat and onion. Cook 15 minutes longer, stirring frequently. Season with salt and pepper.
Pour the mixture into loaf pans and let stand until cool and firm.
To serve, slice scrapple and brown slowly on both sides in a hot fry pan. If the scrapple is rich with fat, extra fat is not needed for browning.
Menu Suggestion
Serve with baked sweetpotatoes, scalloped or fried apples or applesauce, a green salad, and lemon meringue pie.
For Variety
One cup cornmeal may be used instead of 1½ cups whole-wheat cereal.