Philadelphia Scrapple

Directions

Place pigs knuckles in a large pot; add pork, onion, and water.

Cook slowly, covered, for 2½ hours; drain, reserve broth.

Chill meat and remove fat; separate meat from 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 cornmeal with remaining 1 qt of reserved broth and stir into boiling mixture.

Cook over medium heat until thickened, stirring 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.