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Scrapple II [Pork shoulder no scraps]

List of Ingredients

Boil 2 pounds pork shoulder (as lean as you want) in 11/2 quarts water with salt and pepper, until meat comes from the bone. Remove meat and strain liquid. There should be 4 cups. Shred or grind the meat, return to kettle with liquid, add 1 teaspoon summer savory, 1/2 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper, and 2 cups cornmeal, stirring constantly as the cornmeal goes in to prevent sticking. Simmer about 15 minutes, or until mixture is the consistency of mush. Pour into pans, cool; slice 1/3 inch thick and fry lightly. It does not freeze well, but
will keep for weeks in the refrigerator.



Recipe