| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Dishes | 1 | Servings | |
INGREDIENTS
| 1/2 | ga | Broth |
| 1 1/2 | tb | Salt |
| 1 | ts | Allspice |
| 3 1/2 | c | Cornmeal |
| 1 | Chopped onion | |
| Pepper to taste | ||
| 1/2 | c | Flour |
| 3 | c | Pork |
INSTRUCTIONS
Coarser the meat the better. Mix together and cook until thick. Pour into loaf pans it will set and gel. Can be frozen. Serve by slicing and fry until crisp. Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon. You normally split the head and clean, boil meat until it falls off of the bones, saving the broth. busted by sooz Posted to recipelu-digest Volume 01 Number 171 by James and Susan Kirkland <kirkland@gj.net> on Oct 27, 1997
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