Recipe: Venison Scrapple

1 medium Onion, chopped fine
2 lb Venison, bones and some beef
1 cup Cornmeal
1 tsp Salt and dash of pepper

Brown onion in suet until delicate color. Into 2 quarts of salted cold water, add the browned onion with the fat and the meat and bones and cook until the meat is tender. Cool.

Skim off the fat and remove the bones. Chop the meat fine. To the remaining liquid add enough water to make 1 quart. Add the cornmeal, salt, pepper, and meat. Cook 1 hour, stirring frequently to prevent lumping. Turn into mold. Cool. Cut in slices and fry until brown.