2 Cups Cornmeal
4 Cups boiling salted water
1 Lb. sausage in bulk
Cook cornmeal in rapidly boiling water and add sausage to mixture. Blend thoroughly. Rinse a loaf pan with cold water and pack in hot scrapple. Let stand in refrigerator overnight, covered with waxed paper. Slice, dip in beaten egg batter and fry until golden brown. Serve with spiced apple sauce, cranberry sauce or maple syrup.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.