The recipe yield is:
Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large pot; cover with water and simmer 2 hours or until the meat is very tender. Grind the meat. discard the veal knuckle, skim fat from the broth and strain. Return broth to pot and add the ground pork, remaining salt, the pepper, thyme, sage, mace, and the cornmeal. Cook slowly for 1 hour, stirring occasionally so it doesn't stick. It should cook to a mush. Add more hot water if necessary. Pour into greased loaf pans to cook and harden. To serve, slice thin and fry in a little oil until a crisp brown.