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This is a very traditional Dutch recipe, which is hardly every made anymore. Please do not read if you have a weak stomach.



Wash the pig's head and the Ham and cook in water with salt.

Take the meat off the bone and mince it together with the Ham.

Bring the mixture to taste with peper and salt, but keep in mind that stock and flour will be added.

Bring the cooking water to the boil, adding the 5 or 6 liters of water to it.

Add the meat mass, bring to the boil and mix as much flour through it until it goes stiff.

Taste the mixture and add salt if necessary.

Transfer into broad, not too deep dishes which have been dusted with flour beforehand and leave to cool.

Cut the Balkenbrij into slices of about a finger thick, flour them and fry quickly in lard or butter.

See also

--CorineJ 12:39, 23 Mar 2006 (PST)