3/4 of a cup of Indian meal
1 quart of milk
Boil the milk, and add the Indian meal, a little at a time, when milk
is boiling, stirring constantly. Cook for one-half an hour, stirring
constantly. Add salt just before taking off the fire. The Indian meal
should be stiff when finished. Turn it onto the bread-board, and
spread it out to the thickness of two fingers. While it is cooking
prepare a meat sauce, and a Bechamel sauce as follows: