| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Corn meal |
| 3 |
c |
Boiling water |
| 4 |
lg |
Pork back bones |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Sage |
|
|
Red pepper; small amount |
| 1/3 |
c |
Flour |
|
|
Oil for frying |
INSTRUCTIONS
Cook back bones in boiling water until meat can be minced off bones.
Gradually add meal, flour and seasonings to back bone mixture. Slowly cook,
stirring in dry mixture until thick. Pack mixture in loaf pan and cool. To
serve, slice strips about the thickness of bacon and fry in oil.
MRS DIGHTON EWAN (PAT)
CLARENDON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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