3 to 4 c. of fresh pork
4 neckbones
6 qts. water
4 c. cornmeal
4 tsp. salt
1 lb. scrapple
8 tsp. savory
8 tsp. sage
6 tsp. pepper
2 c. cornmeal

In an 8 quart pot cook first 2 ingredients in water for 1 1/2 to 2 hours. (25 minutes in pressure cooker.) Remove meat and bones. Add water to stock and bring up to 7 quarts. Boil 20 minutes. Set heat on simmer and slowly add cornmeal, stirring well. Shred meat finely and add to pot. Cook 5 minutes while stirring.

In a second pot add 1 quart of water and add next 5 ingredients. Dissolve scrapple in liquid and bring to boil. Add all of this to large pot. Add another 2 cups of cornmeal while cooking, always stirring. Place mixture in pans to harden.