Scrapple

Method

1. Simmer the pork, onion, and salt in the water, covered, until the meat falls from the bones, about 2 hours.
2. Lift out the meat, strain the broth, and measure 6 cups back into the pot, topping up with water if it runs short. Pick the meat from the bones and chop it fine.
3. Return the meat to the broth with the sage, thyme, and pepper and bring to a simmer. Whisk in the cornmeal in a steady stream, then the buckwheat flour, and stir until very thick, about 15 minutes.
4. Pack into two loaf pans, cool, and refrigerate overnight until firm.
5. Turn out, slice ⅜ inch thick, and fry slowly in a little fat until deeply crusted on both sides — turn it once and not before. Serve with eggs; ketchup or syrup is a house-by-house argument.