(Recipe #52, page 88)
The meat should be well washed the evening before cooking; this is best done using a clean whiskbroom and a handful of wheat bran. Let the meat stand in water overnight to soften; the next day, wash it again, cover it with boiling water, place it on the stove, and boil it slowly without interruption for 3–4 hours. When it is done, standing for another ½ hour covered in the broth will make it milder and juicier.
Note: You can use the broth to advantage for making barley soup, but to keep the smoked meat moist, set it in the broth in a cool place in an open tureen; the broth must be brought to a boil again after a few days.
Translated by David Green.