|Pork shoulder||1 Pound (With Bone)|
|Beef liver||1⁄4 Pound|
|Boiling water||4 Cup (64 tbs)|
|Brown whole grain farina/Fortified farina||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Minced onion||3 Tablespoon|
|Powdered thyme||1⁄4 Teaspoon|
|Powdered sage||1 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Salad oil/Fat||2 Tablespoon|
Remove bones from the pork; then place bones and pork in a kettle with the beef liver.
Add boiling water; cover, and simmer over low heat for 1 hr.
Remove bones; drain off broth, reserving 2 c.
Grind the meats fine.
Then combine farina, salt, and cold water in top of a double boiler, over boiling water.
Stir in 2 c broth gradually, and cook until thickened, stirring frequently.
Add meats and rest of ingredients except flour and fat.
Cover and cook 1 hr.
Remove, and pour into a wet loaf pan 9"x5"x3".
Chill very firm; then cut into 1/4" slices.
Roll lightly in flour; saute in hot fat until golden brown.
Serve with syrup for breakfast, or as luncheon or dinner main dish.