The Pennsylvania Dutch called it "ponhaws" and traditionally it was one way to use scraps of pork left over after slaughtering a hog.

1 1/2 pounds pork shoulder

1/4 pound pork liver

1 cup yellow cornmeal

2 teaspoons salt

1/4 cups onions, chopped fine

Dash of ground cloves

1/4 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried marjoram

1/2 teaspoon freshly ground pepper

1. Combine pork shoulder and liver in a saucepan with 1 quart water and cook, over a moderate heat, for 1 hour.

2. Drain, reserving the broth. Discard all bones and chop meat fine.

3. Blend cornmeal, salt, 1 cup water, and 2 cups of the broth in a saucepan.

4. Cook, stirring constantly, until thick. Stir in meat, onions, all the spics and herbs.

5. Cover and simmer gently for 1 hour over a very low heat.

6. Pour into a 9 X 5 X 3-inch lof pan and chill until fim.

7. Cut into slices about 1/2 to 3/4 inch thick, dust lightly with flour, and fry in a little heated shortening over a moderate heat until crisp on both sides. 

Serve at once. 

Recipe courtesy of Reader's Digest Country Ways and The American Heritage Cookbook.  

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