Transcribed from the Pennsylvania Dutch Recipe Book
Culinary Arts Press 1964
Oatmeal Scrapple
3 lbs lean pork
1 large bone
1 lb. (about 5 cups) uncooked rolled oats
5 teapoons salt
1 1/2 teaspoons pepper
5 teaspoons onion juice
Put pork and bone into a large heavy kettle and cover with water; simmer until meat is tender. Remove the meat from bone and cool; put meat through fine blade of food chopper. Return meat to the liquid, bring to boiling, and stir in the rolled oats, seasonings and onion juice. Cook slowly for 1 hr. Pour the mixture into well-greased loaf pans and set aside to cool. Cover and store in refrigerator. When ready to serve, slice and fry as for Scrapple.
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