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the bones, bay leaf and peppercorns into a dutch oven or stockpot
and cover with water. Bring to a boil, and simmer for 2 ½ hours,
adding water if too much boils out, and skimming occasionally.
Remove the bones and, when cool enough to handle, pull the meat
from the bones. Measure out one pound of meat and grind finely.
Meanwhile, strain the broth and boil down to one quart. You
can chill the broth and remove the fat which rises to the top
if you wish.
Put
the ground meat and broth into a clean heavy pot. Heat and
when it comes to a boil, pour in the buckwheat flour and cornmeal,
stirring constantly. Add the remaining seasonings and cook
over the lowest heat possible for 15 minutes, stirring occasionally.
You should end up with a thick paste which will scorch easily,
so be careful. Pack into a large loaf pan rinsed with cold
water (or better yet, lined with plastic wrap). Smooth the
top and cover with plastic wrap. Chill overnight (it can also
be frozen).
To cook,
unmold, slice ½ inch thick, dredge in flour, and saute in
butter until heated through and crispy on both sides. It's
especially good with fried eggs and cranberry sauce.
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