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 Boil fresh lean pork on the bone until meat is tender and may be easily removed; grind or chop very finely, avoiding fat. Remove all fat and bone from both, cool and measure; to each quart of broth, allow 1 cup corn-meal, and cook into a mush; add about one pound ground meat, salt and pulverized sage to season; turn into bread pan or other flat mold and cool. To serve, slice and fry in deep fat as for fried mush. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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