2 lbs. fresh pork shoulder with bone, cutting off all fat
3 qts. water
Celery stalks
Onion (opt.)
Salt, pepper & Beau Monde to taste
Pinch of summer savory
2 1/2 - 3 c. cornmeal

Cook meat, vegetables and seasoning in water until pork is easily removed from bone. Pick out bone, vegetables and any fatty pieces. Break up pork into small pieces. Add cornmeal to meat and stock and boil until mush is very thick. Taste for adequate seasonings. Pour mush into greased loaf pans; cool in refrigerator. Slice 1/2" to 1" thick. Fry slices in small amount of butter until golden brown. Serve hot, with syrup. Unfried slices can easily be frozen for future use.