From 1910:
Thicken the liquid in which liverwurst was boiled with three parts of buckwheat flour and one part Indian meal. Stir, and cook as you would cornmeal mush. Cook a long while, stirring constantly. When done, pour out upon a platter and let it get cold. Then slice and fry as you would mush. It is very nice.
Ponhoss
with three parts of buckwheat flour and one part Indian meal