Categories: Meats 
      Yield: 1 servings 
  
      4    Pigs knuckles 
      1    Pound lean pork 
      1 lg Onion, stuck with 3 whole 
           Cloves 
      3 qt Water 
  1 1/2 t  Salt 
      1 T  Pepper 
      1 t  Ground sage 
      3 c  Cormeal 
           All-purpose flour, for 
           Dredging sliced scrapple 
           Butter, back fat or 
           Vegetable oil for frying 
  
  Place pigs knuckles in a large pot; add pork, onion, and water.  Cook 
  slowly, covered, for 2 1/2 hours; drain, reserve broth. 
  Chill meat and remove fat; separate meat fron bones. Chop meat. 
  Place meat in a kettle with 2 qts of the reserved broth.  Add salt, pepper 
  and sage; bring to a boil  combine cormeal with remaining 1 qt of reserved 
  broth and stir into boiling mixture.  Cook over medium heat until 
  thickened, stiirring constantly.  Cover and cook over very low heat; stir 
  again after 20 minutes. 
  Pour into 2 (9-by-5-by-3-inch) loaf pans.  Cool and chill overnight.  Cut 
  into slices, coat with flour and brown in butter or bacon fat.  Serve hot 
  with fruit for a hearty breakfast.