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SCRAPPLE 
2 lbs. lean beef
1 lb. lean pork
1/3 c. flour
1 tsp. sage
2 c. yellow cornmeal
Salt to taste

Boil the meat until well done. Grind the meat and set aside. To the broth add cornmeal which has been mixed with flour. Cook until very thick. Stir to avoid burning. When thickened, add ground meat, sage and salt. Put into loaf pan. Chill. Slice and roll in flour and fry in bacon grease.
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