Thank you for the recipe......it closely represents the way my grandmother and mom prepared it. They boiled pig feet and ears to create a gelatinous broth which was used later to mix the livermush. They boiled the liver with black pepper, salt and sage for seasoning; they added the cornmeal and ground cooked liver to the gelatinous broth and stirred til the meal was done, seasoning as they stirred to taste. Then poured into loaf pans to mold the livermush. We ate it for breakfast fried or even a cold slice off the loaf in a sandwich. My grandma was born in 1875 in South Carolina. She was of Scottish and English decent....it was, I am sure passed on to her from here relatives. The other half of my family is French huegunots and Bavarian. A great food from long ago..again many thanks for the recipe...