2 pounds fresh pork — See notes b
2 quarts boiling water
2 teaspoons salt
1 1/2 cups cornmeal
2 cups cold water
1/4 teaspoon pepper
1/4 teaspoon savory and sage — mixed
salt — to taste stock from boiled pork flour hot oil maple syrup
Simmer pork in boiling water with 2 teaspoons of salt until meat is very tender (about 2 hrs). Save Stock. Shred the cooked pork with a fork into fine pieces or threads. Bring to boil 1 quart of stock. Mix cornmeal and cold water, then add to boiling stock stirring in to prevent clumps. ( I think my Mom used all stock no water.) Cook stirring until thick. Add seasonings. Stir the meat to the cornmeal mush and cook for 5 minutes. Pour into a buttered loaf pan 9x5x3. Chill until firm. Slice 1/4-1/2 inch thick slices ( We like ours thin and crispy) Dip the slices in flour to coat lightly and brown them on both sides in hot oil. Serve hot with lots of syrup. Some people like them plain or with butter. My brother ate his with ketchup. (But he was a weird eater and ate EVERYTHING with ketchup then.)