2 lb. pork shoulder
1 onion, sliced
1 small bay leaf
1 C. white cornmeal
2 tsp. salt
1/4 C. minced onion
1/4 tsp. thyme
1 tsp. ground sage
1/4 tsp. black pepper
Grated mace, nutmeg and Liquid Smoke to taste (optional)
Combine pork, 4 cups water, sliced onion and bay leaf in large
saucepan. Cover and simmer 1 hour. Drain pork and reserve
broth. Discard bones and chop meat fine.
Mix cornmeal, 1 cup water, salt and 2 cups reserved broth in
saucepan. Cook, stirring until thick. Stir in meat, minced onion,
thyme, sage and pepper. Cover and simmer 1 hour.
Turn into 9 x 5-inch loaf pan and chill until firm. Cut into slices,
dust lightly with flour. Heat a little butter in a skillet, and fry until
browned on both sides. Serve at once.
Yield: 6 servings.