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CATEGORY CUISINE TAG YIELD
Meats Philadelphia 1 Servings

INGREDIENTS

2 lb Lean boneless pork *
2 qt Boiling salted water (use 2 tsp salt)
1 1/2 c Corn meal
2 c Cold water
1/4 ts Pepper
1/4 ts Savory and sage, mixed
Salt to taste

INSTRUCTIONS

Meat-filled and meat-flavored crispy fried mush from Pennsylvania Dutch
Cookery.
* (we use a pieces of fresh shoulder or something
even if it has a bone and I think we prefer it to have a bone)
Simmer pork in boiling salted water until meat is very tender, 2 hr. With
fork shred the cooked pork into fine pieces. Bring to boil 1 qt. of the
stock. mix corn meal and cold water. ( I think mom used all stock) Stir
into boiling stock. Cook, stirring until thick. Add seasonings. Stir the
meat into corn meal mush and cook 5 min. pour into buttered loaf pan
9x5x3". chill till firm. slice 1/2" thick. (I like thin and rather than
thick)
Brown on each side ( for crispness, first dip slices in flour) this is the
way we like it best. Serve hot.. plain or( with syrup our favorite) or with
butter and syrup. 8 servings
two servings if I am very hungry. and haven't had any for a while.
Posted to bbq-digest V5 #708 by lisalists@juno.com (Lisa L Dixon) on Nov
17, 1997

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