Philadelphia Scrapple

NOTE: Buckwheat flour is the secret of the fine flavor, plus slow browning.

Put meat in kettle, add 1 1/2 quarts of water, salt and pepper. Simmer until meat is very tender. Skim fat from top, strain off broth and set aside.

Remove meat from bones and chop it fine (do not grind). Pour broth into sauce pan, add meat, sage and mace and bring to boil.

Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture. Add a little at a time to meat, keeping it simmering continuously. Stir until mixture reaches the consistency of soft mush.

Lower heat so scrapple will not scorch (or cook over boiling water for 1 hour), stirring occasionally. Pour into two 9" X 5" X 3" pans, rinsed with cold water. Chill.

To cook, turn scrapple out of pan and cut into 1/4" or 1/2" slices. Lay them so slices do not touch, in a cold, heavy skillet. Set over moderate heat, let brown slowly, but thoroughly on one side. Repeat for other side.

It may take about 30 minutes to brown scrapple properly. For extra flavor - add two slices pork liver, chopped, with pork.