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1
Trim the fat from around the top of the heart and remove the sinews.
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2
Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver.
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3
Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
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4
Strain the broth into a clean pot.
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5
Discard the bones and put the meat through a coarse grinder.
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6
Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
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7
Bring the broth to a simmer.
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8
Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly.
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9
Reduce heat to medium and add the meat mixture.
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10
Stir until everything is well mixed.
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11
Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
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12
After 30 minutes it is ready to pour.
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13
Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans.
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14
Set the pans to cool and when cool refrigerate until the next day.
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15
When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices.
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16
Melt fat in a skillet and fry the slices until brown and crusty on both sides.
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17
Serve immediately with or without maple syrup.
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18
The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.
