Recipe: Uncle Han's City Scrapple (julia Child)

This recipe is from Julia Child's cookbook, The Way To Cook. "Scrapple-slice it, saute it, and serve with your breakfast eggs, or as part of a family supper. Traditional farm scrapple is made from pork scraps and bones that are boiled up for several hours with herbs and vegetables. The meat is then scraped from the bones and chopped, the broth is strained and boiled up with cornmeal, then the two are combined and baked into a loaf. Following is a simple city version that is far easier than the original, and every bit as tasty-perhaps even tastier-than scrapple from scraps."

Uncle Han's City Scrapple (For an 8-cup loaf pan)

2 lbs. best quality pork sausage meat
1 1/4 c. store-bought boxed yellow cornmeal
4 1/2 c. well-flavored meat or poultry stock
Seasonings: salt, freshly ground pepper, and sage
2 "large" eggs
For sauteeing: more cornmeal. and sausage fat or butter

Special equipment suggested:
Alarge frying pan for the sausage; a 3-quart saucepan for the cornmeal and a larger pan with simmering water to hold it; an 8-cup loaf pan, well greased with pork fat or butter; greased aluminum foil

The sausage meat. Break up the sausage meat and saute in a large frying pan over moderate heat, breaking it up and stirring it occasionally until it has lost it's pink color-about 10 minutes.
The cornmeal. Place the cornmeal in the saucepan and, by dribbles at first, whisk in the stock. Bring to a simmer and stirring, simmer for 5 minutes or untila quite thick mush. Cover and set in the larger pan of simmering water; cook 40 minutes, stirring occasionally. Uncover, and stir over moderately high heat until very thick, and mush holds it's shape quite solidly in a spoon.
Combining sausage and cornmeal. Combine the two, blending thoroughly. Stirring over moderately low heat, season well with salt, pepper and sage-exaggerate a bit on the sage. remove from heat, stirring to cool slightly; beat in the eggs one at a time.
Molding and baking. Preheat the oven to 350 degrees F. Pack the scrapple mixture into the baking pan, banging on the table to remove air pockets. Cover with foil (greased side down), and bake in the middle level for about an hour, until the scrapple has swelled up 1/2 inch more.
Cooling, storing, and unmolding. Let cool for an hour, cover, and weight down until cold; refrigerate until well chilled.
To serve. Scrape off surface fat. Set the pan over heat to loosen the scrapple loaf; run a knife around the sides and unmold onto a board. Slice thr scrapple into crosswise pieces about 3/4 inch thick. Dredge in cornmeal, and saute in sausage fat or butter and oil to brown lightly on each side.
Accompaniments. "Serve either as a breakfast dish or as a main-course lunch or supper dish. You might accompany the scrapple with fried or scrambled eggs, and broiled tomatoes. Sauteed apple slices and coleslaw or a salad are another idea. For dinner, would a glass of wine go with scrapple? Cider or beer would perhaps be better."