1 pkg. (2 lbs.) pork ribs or neck bones
2 lbs. pork liver
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. sage
Dash of red hot pepper
Corn meal

Boil liver 45 minutes, wash and put in a large pot. Add the pork meat and cook until done. Remove meat and liver. Reserve 3 or 4 quarts of broth. Cool liver and crumb up and add to the reserved broth, add salt, black pepper, sage and red pepper; bring to a boil and stir in meat to make a stiff mush. Pour in bowl and when cold slice and fry in hot grease.