Flomen, Liesen… 2/2

Flomen and back fat cool well, then cut into small cubes. Fry the cubes in a frying pan of the appropriate size. Peel and finely dice onions and apple, add and cook until tender. Season with marjoram. Fill into small pots and refrigerate.

Melt the mixture in a saucepan at a low temperature. In the meantime, cut the plums into tender strips and fill into […] earthenware pots. When the grams turn light brown, add […] cinnamon and pour the fat through a metal sieve on the plums.

Solidify without moving the cooking pots. Bring the finished lard to the table with rye rolls or country bread. Use the skimmed grams elsewhere, for example for leaf salads.

Homemade lard:

Rinse the flomen under lukewarm running water and dry. Cut the flomen and the bacon into small cubes, then fry them in a large saucepan at low temperature until the grams are translucent. Peel and finely dice the onions. Peel, quarter, core and slice the apples.

Gradually add both to the bacon fat form. Season with salt, pepper and marjoram. Stir the lard often and roast until the grams and onions are light brown. Pour the lard into pans or stone pots. It will keep for several weeks if kept cool.

And now you buy boneless veal shoulder, Bettina. Remove all the skin from it. On it jaegs

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