2 lb. lean boneless pork
2 qts. boiling salted water (2 tsp. salt)
1 1/2 c. cornmeal
2 c. cold water
1/4 tsp. pepper
1/4 tsp. savory & sage mixed (or all sage)
Salt to taste

Simmer meat in water at least 2 hours or until very tender. Remove meat and grind fine. Bring to boiling 1 quart of stock. Mix cornmeal and cold water. Stir into boiling stock. Cook, stirring until thick. Add seasonings and ground meat. Cook 5 minutes. Pour into buttered 9 x 5 x 3 inch loaf pan. Chill, then slice 1/2 inch thick. Dip slices in flour and brown on each side in shallow hot grease. Serve hot, plain or with syrup. 8 servings.