Chicken neck skins
Flour, 1 c.
Fine or coarse cornmeal, 1 c. or 2 c. flour
2 onions, chopped
Salt
Pepper
Water enough to moisten
1 egg (optional)

Clean insides of neck skins. Remove pin feathers from outside. Put flour into a bowl. Put onions on top of flour. Salt the onions and let stand a few minutes. Add remaining ingredients. Stuff into neck skins. Sew openings with white thread. Braise in covered pot about an hour. Or bake in the roasting pan with the chicken