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Panhas

4 servings

Ingredients

• Beef (as needed)
• Fatty pork (as needed)
• Salt (a little)
• Pepper (a little)
• Cloves (a little)
• Allspice (a little)
• Buckwheat flour (as much as needed)

Instructions

1. Panhas is best made with half beef and half somewhat fatty pork, but can also be prepared from just one type of meat.
2. Cook the meat until quite tender, cut into large cubes, chop finely, and bring to a boil with the strained broth.
3. Then season with salt, pepper, cloves, and allspice, and while constantly stirring, sprinkle in enough good buckwheat flour so that the mixture, after the flour has swollen and the panhas has cooked for ½ to ¾ hour, becomes quite stiff and detaches from the pot.
4. Then fill into earthenware dishes and store in a cool, airy place.

Modernized from a treasured 19th-century German cookbook.