Had’nsterz Larded Off

For the Had’nsterz, lime the Had’n flour as described for the Brennsterz until the flour has lost all moisture. (Caution, do not linden too hot, so that the flour does not become too dark!)

Salt about 1 liter of water vigorously and bring to a boil.

Gradually pour in the flour until it forms a lump. Then cover the Sterz and let it steep for about 12 minutes.

Tear into loose, juicy pieces with a Sterz fork.

Pour melted sasaka over the had’nsterz, or butter if desired.

Preparation Tip:

To check when the limeing of the flour is finished, put some flour on a spoon and hold it against the light. If no haze rises, the flour no longer contains moisture and can therefore be further processed.

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