3 lbs. pork
2 qts. water
1 tsp. salt
2 c. cornmeal
1 1/2 tsp. black pepper
1 tsp. powdered sage
1 tsp. savory

Cook pork in water until meat falls off of the bone. Separate lean from fat, discard fat. Put liquid in ice box. When fat rises to top, discard. Using 3/4 of liquid, add salt. Bring to boil, add cornmeal, slowly stirring constantly in one direction.

Lower heat. Add pepper, powdered sage and savory. Cook 5 minutes. Stir in cooked meat, which should be ground or cut fine. Work into the cornmeal. Cook about 5 minutes longer. Grease a Pyrex loaf dish. Pour mixture into dish and put in refrigerator overnight. Next morning, slice and refrigerate. Serve with butter and syrup.