1 pound lean ground pork
salt to taste
1/2 cup yellow cornmeal
1/2 cup flour
Boil ground pork in 1 quart of water; drain, saving liquid. Add chicken broth to
liquid so that it measures exactly 1 quart. Heat liquid to a simmer and add pork
and salt. Premix meal and flour and add it 1 tablespoon at a time to heated
liquid and pork mixture; watch to keep lumps out. After all ingredients have
been added, cook 15 to 20 minutes until you have the consistency of oatmeal.
(More meal may be added if it does not thicken.) Ladle into greased loaf pan and
chill overnight. When ready to use, cut into 1/2-inch slices, lour and fry in
bacon grease or lard until brown.