Philadelphia Scrapple

Place pork in large saucepan with 4 quarts water; bring to a boil, then reduce heat and cook until pork is tender, about 15 minutes. Drain, reserving 3-quarts cooking liquid. Grind meat fine; bring reserved liquid to a boil. Add sage, marjoram and black pepper. Gradually stir cornmeal and then flour into the boiling broth. Add meat, then reduce heat to low; cook for 30 minutes, stirring frequently. Pour into 2 loaf pans; chill until firm. To serve, slice and fry until brown. Makes 2 loaves.