1 hog's head

4-6 cups water

1 medium onion

6 stalks celery

salt and pepper to taste

1 cup corn meal

salt

Simmer the first five ingredients together until meat falls from bones. Grind and chop meat fine. Neck bones (chicken, turkey or lamb) may be substituted in hogs head is not available.

Strain liquor from meat. Boil down to reduce amount or add water to increase to 4 cups. To boiling liquor add 1 cup corn meal, adding more if necessary in order to make mush thick. Add 1 teaspoon salt. Boil over heat 3-5 minutes. Add ground meat and place over boiling water for 10-15 minutes. At this time additional seasoning may be added if necessary.

Variations:

I. 1 tsp grated onion, 1/2 tsp ground sage, 1/4 teaspoon nutmeg, dash pepper, cayenne if available

II> 1/2 teaspoon ground thyme, 1/2 teaspoon oregano, 1/4 teaspoon nutmeg, 1 teaspoon celery seed.

Pour meat and mush mixture into bread pan rinsed in cold water. Cover and cool over night. Fry slices in slightly greased pan using bacon fat.

I think this is a German recipe.

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