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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.

I'll explain more later, but for right now, those of you who know what the heck I'm talking about -- wanna take a poll?

As always -- hash it out in the comments below.