2 lbs. pork shoulder or loin
2 qts. boiling salted water
1/2 tsp. pepper
1 tsp. thyme
Pinch of mace
2 c. corn meal
2 c. cold water
1/2 tsp. salt
1 tsp. sage

Simmer meat in boiling salted water until very tender. Remove meat and bones and strain broth. Shred or grind meat and add to stock. Mix corn meal and cold water. Stir into boiling stock and meat, cook until thickened. Add seasonings and continue cooking for another 5 minutes or until thoroughly thickened. Pour into loaf pans which have been dipped in cold water. Chill, slice and fry like corn meal mush. Serve hot with butter and syrup.