Using the broth remaining after making headcheese, strain out all the
bones and thicken with corn meal, buckwheat or rye flour. Use three or
four parts broth to one part meal to make a thick paste. To prevent
lumping, it is best to slightly moisten the meal with a little cooled
broth before adding it to the other broth. Season to taste with the
seasonings given for headcheese. Cook for 30 to 45 minutes and pour
into shallow pans to cool. Slice and serve like scrapple.