Medieval Luther pan

Ingredients for 4 servings:

• 200 g salted meat (or smoked pork)
• 200 g pork loin(s)
• 200 g beef fillet(s)
• 100 g clarified butter
• salt and pepper
• 1 clove(s) garlic, crushed
• 1 tsp marjoram
• 1 tsp garlic oil
• 1 gr. can/n broad beans (approx. 400 g)
• 80 g smoked meat
• 20 g clarified butter
• Salt
• possibly basil if required
• 8 large onions, peeled
• 40 g clarified butter
• 1 tsp lovage
• 5 eggs
• 250 g breadcrumbs
• 250 g almonds
• 50 g butter
• salt and pepper
• 1 pinch(s) of potash
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Meat skewers with smoked beans, braised onions and bread tarts

In order of ingredients: The skewers: Cut the meat into large pieces and marinate in garlic oil. Then season and fry separately until each type of meat is cooked. Then alternate between four skewers and keep warm. The beans: Dice the smoked meat and fry in the lard. Toss the steamed beans in the oil until al dente. Add salt only if necessary. Add basil. The onions: Quarter the onions, steam them with a little salt, the lovage, and a very small amount of water. Toss in butter. The bread cake: Beat the eggs and fold in the breadcrumbs. The dough should be smooth and firm. Knead with the potash and ground almonds. Fill a greased loaf pan with the dough. Bake for approx. 40 minutes at 200°C. Brush with butter occasionally, finally 2 minutes before removing from the oven. Sprinkle with a pinch of salt. It’s best to test for doneness with a skewer. Cut into slices and garnish with green onions. Serve everything together. Accompany with beer, as is traditional.