An Old-Fashioned Dish...of Pennsylvania Dutch Origin
3 pounds pork neck bones
3 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage (optional)
2 cups yellow cornmeal
Place neck bones in large kettle and cover with three quarts of water. Add salt and pepper, (and sage, if used), and simmer until meat easily falls from bones. Remove cooked pork bones, strain off and reserve the broth. Remove all the meat form bones and chop fine.
Measure broth and add water, if necessary, to make six cups. Bring broth to a boil and slowly add cornmeal, which has been mixed with two cups cold water. Add the chopped meat and cook over moderate heat, stirring constantly, until mixture is a thick mush. Pour hot mixture into 9x5x3 inch loaf pan that has been rinsed with cold water. Smooth top of cornmeal mixture --- cool to room temperature---cover and refrigerate.
Slice scrapple into one-fourth inch slices and fry in butter or oil until crisp and brown. Serve with hot maple syrup.