| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Lean pork |
| 1 |
|
Veal knuckle, split |
| 2 |
|
Medium-size onion, chopped |
| 5 |
ts |
Salt, divided use |
| 1 1/2 |
ts |
Black pepper |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Sage |
| 1 |
ts |
Mace |
| 1 |
lb |
Oatmeal or 2 2/3 cups |
|
|
Cornmeal |
|
|
Cooking oil |
INSTRUCTIONS
Put the pork, veal knuckle, onions and 2 teaspoons of
the salt into a large pot; cover with water and simmer
2 hours or until the meat is very tender. Grind the
meat. discard the veal knuckle, skim fat from the
broth and strain. Return broth to pot and add the
ground pork, remaining salt, the pepper, thyme, sage,
mace, and the cornmeal. Cook slowly for 1 hour,
stirring occasionally so it doesn't stick. It should
cook to a mush. Add more hot water if necessary.
Pour into greased loaf pans to cook and harden. To
serve, slice thin and fry in a little oil until a
crisp brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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