Boil a good-sized soup bone until the meat falls off the bone.
Remove the meat, chop fine and return it to the liquor.
Season it with l teaspoonful of powdered sage, salt and pepper.
Let boil again and sift in corn meal, stirring constantly until it is the consistency of soft mush.
Cook slowly for 1 hour, watching carefully, as it scorches easily.
When cooked, pour into a greased oblong tin, and put in a cool place.
Cut in thin slices and fry brown, or it can be served warm without frying
Mark Wadsworth
March 26, 2007