Panas - cooking recipe

Ingredients

head of 1 pig
1/2 liver (pig or beef)
1 heart (pig)
1 tongue (pig or beef)
1/2 lung (optional)
salt and pepper
flour
3 large onions

Preparation

Scald and scrape hair from pig's head.
Skinned head is not as good.
Put head in large kettle and boil until meat falls off the bone.
Remove meat and grind together with onions.
Cool broth and skim off lard.
Put ground meat and onions back into broth.
Salt and pepper to taste.
Boil this and stir in flour until the meat leaves the sides of the kettle.
Then put meat mixture in bread loaf pans until thoroughly cooled.
Take out of pans, wrap and freeze.