Directions:
Take a young pig's head and boil it until the flesh drops from the bones, in water to which has been added two good-sized onions, quartered, five bruised cloves of garlic, one bay leaf, sweet marjoram, thyme, rosemary, a little sage, salt, and pepper. Separate the meat from the bones and chop fine. Strain off the liquor and boil with corn meal, adding the chopped meat. Put in the corn meal gradually, until it makes a stiff mush, then cook for half an hour with the meat. Put in shallow pans and let cool. To serve slice about half an inch thick and fry in olive oil or butter to a light brown.