BALKENBRIJ

1 Pound and 3oz porkfat

1½ oz junk herb 

2 pounds of buckwheat 

salt 

A pan 24 cm in diameter

Cut the porkfat in blocks and boil untill well done. (Cook the pork rind also and remove afterwards ), You can also  cook  (spareribs) as wel and let them  cook  so long  untill the meat falls from the bones,remove the bones . After that add the junk herbs and salt. Stir the buckwheat wel unti it stiffens,stir til its thick enough to stand a spoon up in it. raisins can be added to taste. Then put  in a baking tin to cool, to store  keep it wel covered in cool a place. Cut in thin slices, approximately the thickness of a slice of cake, and fry in butter or margarine, delicious on bread or on its own. Serve with a little salt or sugar.