A Pennsylvania Dutch specialty, traditionally made with pork trimmings of whatever nature.
2 large pigs' knuckles 1/2 lb. lean pork 3 qt. water 1 Tbs. salt 1 hot red pepper (optional) 1/2 tsp. freshly ground black pepper 1/2-1 tsp. sage 2 3/4 C. cornmeal
Simmer the pigs' knuckles and pork in water with salt and red pepper until meat almost falls from the bones, about 2 1/2 hours. Remove the meat from the broth, discard the bones and grind the meal Strain the broth and skim off the far, if desired. Measure two quarts of broth into a large heavy kettle. Return the meat to the broth and add pepper and sage. Bring to a rapid boil. Mix cornmeal with one quart of cool broth, add to the boiling broth and cook, stirring, until thickened. Place on a trivet over lowest heat and cook covered, stirring often, about 30 minutes longer. Adjust seasonings. Turn into two bread pans, cool, cover and chill overnight. To serve cut into 1/2-inch slices, coat with flour and brown over moderately high heat in butter or other fat.Yield: 12 servings