The recipe I am writing down here is the dry mixture you add to the pot of meat and broth.
17 quarts of cornmeal
16 cups of buckwheat
1 to 3 cups salt. (At least a cup to 10 gallons of broth.)
1 box of pepper. (At least)
1/4 cup each of savory and sage.
Can also add thyme.
Can add more of any of these spices if need more flavor once mixed and tasted.
Sprinkle in mixture dry and whisk.
Cook until thick.
Dip into big bread pans and double up aluminum pans.
Chill for at least 12 hours before cutting and freezing.
Party time!
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