Put the meat into a pan and just cover with water. Cover and simmer for 1½ hours until the meat comes off the bones. Take the meat from the bones and cut it into pieces. Toss lightly in freshly ground pepper and powdered sage. Put the bones back into the stock and simmer until the liquid is reduced to half. Strain the stock over the meat, stir well and pour into bowls. When cool and just setting, stir again and then leave to set. Store in the refrigerator up to 3 days, or cover and freeze.
© 1978 Mary Norwak estate. All rights reserved.