3 lb. meaty pork bones (for recipe, you will need 2 c. meat)
6 c. water
1 med. onion, chopped
6 peppercorns, more if desired
1 bay leaf

Bring to boil; then simmer, covered for 2 hours. Cool. Lift bones to dish. Strain liquid through sieve, lined with cheesecloth, into large pot or skillet and boil rapidly to reduce to 2 1/2 cups. Pour this into a heavy saucepan and add: 1 cup cornmeal (or oatmeal) and 1 teaspoon salt. Cook 3 minutes. Reduce heat and simmer, covered, 15 minutes, stir occasionally. Pick meat from bones and put through fine chopper.

In bowl combine 2 cups meat, cornmeal mix, 2 teaspoons (fine) chopped onion, 1/4 teaspoon thyme, pinch cayenne and nutmeg and salt to taste. Mix well and turn into loaf pan rinsed with cold water. Chill overnight. Turn out and slice 1/4 inch thick. Saute in skillet with butter.