Boil water in the top of a double boiler.
Then combine corn meal with salt and 1 1/2 cups cold water.
Stir into boiling water a little at a time, stirring constantly.
Cook over high heat about 3 minutes.
Cover and cook over boiling water for 15 minutes.
Pour into a greased loaf pan and cool.
Cut the firm mush into slices about 3/4 inch thick.
Beat egg yolk with milk, dip slices in mixture, then coat with fine dry bread or cracker crumbs.
Fry in heated butter or bacon fat until crisp and golden.