Vorschmack

Ingredients

• 4 lb boned leg of lamb
• ½ lb boned beef
• 6 herring fillets in salt brine
• 1 can anchovies
• 5 medium onions
• to taste tomato paste
• 5 garlic cloves, pressed
• to taste water

Steps

1. Let the herring fillets soak in cold water overnight.
2. Dry the fillets on paper towels.
3. Preheat the oven to 400°F (220°C).
4. Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown, about 15-20 minutes.
5. Let the dish cool, then grind the contents with the herring and anchovy using a meat grinder.
6. In a large bowl, add some water to the mixture to give it the consistency of thick porridge.
7. Season with white pepper and garlic.
8. Place the contents in a baking dish.
9. Spread some tomato paste over the surface of the mixture.
10. Bake at 350°F (175°C) for 2 hours.
11. Add water if the Vorschmack looks dry.
12. If the consistency is too light, continue baking to evaporate excess water.
13. The consistency should resemble thick hot porridge.
14. Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.