3 c. chicken broth
1 1/3 c. cornmeal (yellow)
1 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. sage, ground fine
1/4 tsp. thyme, ground fine
1/4 tsp. cayenne
2 pounds. chicken parts
1 onion, chopped
6 peppercorns (crackedhit them with a hammer, perhaps)
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add chicken and cook until the meat falls off the bones (about 1 hour). Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be careful if you use a food processor, so that you don't purée the meat. Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme, sage, and cayenne with 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth. Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill until firm. To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan
The cranberry gets its name from Dutch and German settlers, who nicknamed it the "crane berry". When cranberry vines bloom in the late spring, the pale flowers resemble the head and bill of a crane.
