Panhas

Tip: Preferably buy apples at the farmer’s market – you will be surprised from what variety you can choose!

Panhas is best cooked with half beef and half rather fatty pork, but it can be cooked tastily from the former as well as from the latter. Cook the meat until it is quite soft, carefully remove all the knuckles, cut it into large cubes, chop it finely and boil it with the clear soup, which is poured through a sieve. Season it with cloves, pepper, salt and new spice (Neugewürz) (new spice), sprinkle in so much good buckwheat flour while stirring continuously that the quantity, after the flour has swelled and the panhas has boiled for 1/2 to 3/4 hour, becomes quite stiff and separates from the pot. Then put it into well-cleaned earthenware bowls, which have been dried out in the stove, and keep it in a cool, airy place.

This dish, which is as advantageous as it is pleasant for the daily table, can be made at any time, both from beef and pork, even from boiled soup meat and a tough roast, in which case sufficient bacon is finely chopped. Since panhas, if cooked long enough, can be kept open in a cool, airy place for 8 days in summer and 14 days in winter, it is also recommended as a substitute.

After cooking it is fried in the following way: One makes butter or good

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