Scrapple

4 hog's feet
2 pounds fresh pork shoulder
Cold water
4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon powdered sage
2 2/3 cups white corn meal
Fat for frying

Wash hog's feet and place with shoulder meat in a deep kettle. Cover with water. Cover pan and cook slowly 2 hours, or until tender. Remove meat and chop fine, including all skin and fat. Measure broth. If necessary, add water to make two quarts. Add meat and seasonings, bring to boiling point, and stir in corn meal. Cook slowly 1 hour, stirring occasionally. Rinse loaf pans in cold water, pour in scrapple, and cool. When firm, cut in 1/2-inch slices, sprinkle with flour, and brown in hot fat.
This makes 6 3/4 pounds.