4 to 5 lbs. of bony pork or (neck bones & 2 lg. chops)
3 qts. water
2 tsp. salt
1 1/2 tsp. powdered marjoram
1 tsp. sage
1/2 tsp. thyme
Dash of ground cloves
1 tsp. pepper
1 med. size onion, finely minced
2 1/2 c. cornmeal

Simmer pork in water until meat falls from bones easily. Remove meat from bones and chop fine. Reserve broth. Measure 2 quarts of broth, if necessary add water or chicken stock to make up that amount. Add remaining ingredients EXCEPT cornmeal to broth.

Heat to a boil. Slowly add cornmeal. Keep stirring mixture and cook until it is a thick mush, stirring constantly. Pour hot mixture into 9 x 5 inch loaf pans which have been rinsed in cold water.

Let filled pans set in refrigerator until cold and firm. Slice scrapple into 1/4 inch thick slices and fry in small amount of butter or oil until crisp and brown.