Hirchones

• 2 eggs
• 1½ lb/675 g ground pork
• large

Prepare the meat mixture as in the recipe above.

This time, form the mixture into a short, thick cylinder. Roll this in a square of scalded and flour-dusted muslin (a substitute for the pig’s stomach), tie the ends tightly, plunge into boiling water, and simmer for some 30 minutes until cooked.

Make the saffron batter as before.

Meanwhile, scald the almonds, allow them t