Scrapple

Simmer the pork in water in a good-size covered pot until the meat falls off the bone easily do not boil. With today's tender pork, that shouldn't take more than 1 1/2 to 2 hours. Strain off and reserve the broth. Remove all the meat from the bones and chop fine or use your food processor or meat grinder. Measure out two quarts of the broth. (If necessary, add chicken stock to make up that amount.) Bring the broth to the boiling point, and slowly add 2 cups of cornmeal. Cook the mixture until it is a thick mush (about 4-5 minutes), stirring constantly. Add the chopped meat and seasonings, and stir well. Stir in finely minced onions if you like. Pour the hot mixture into an oblong loaf pan that has been rinsed in cold water. Let stand in the refrigerator until cold and firm. Keeps nicely for a week or two. To serve: Slice the scrapple into 1/4-inch thick slices, and fry in butter until crisp and brown. Serve with hot maple syrup.