Lola Elizabeth Gilpen Schoppert'S Panhauss - cooking recipe

Ingredients

1 ring liver pudding
3 c. water
salt and pepper
1 c. water
2 c. yellow cornmeal

Preparation

Take skin off liver pudding and cut up into pan.
Add salt and pepper.
Add 3 cups water; stir well.
Cook until boiling, mashing lumps up, then simmer 10 to 15 minutes.
Add 1 cup water to the cornmeal.
Mix well.
With the heat as low as possible, add to pudding mixture.
If it needs more cornmeal, add, then stir well and beat.
It should be thick enough to just barely pour.
Pour into a loaf dish.
Let cool.
Cover and put in refrigerator.
When ready to use (after it sets awhile, I like to leave it overnight), slice (thinner slices about 1/4-inch or less), fry in buttered iron skillet until well browned on both sides, turning once.
Serve with maple syrup poured on top like pancakes.