Balkenbrij - Dutch Scrapple - cooking recipe

Ingredients

1 lb lean pork
1 lb pork liver
salt
1/4 teaspoon pepper (or to taste)
1/8 teaspoon clove (or to taste)
buckwheat flour

Preparation

Cover meat and liver with water and cook until tender, about an hour.
Season to taste.
When broth has reduced by half, chop meat finely and return to liquid.
Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
Lightly grease a loaf pan; fill with batter.
Refrigerate.
To use, slice and fry in butter or bacon grease until golden brown.