1 lb. each lean pork and beef or soup meat (can be from lean pork or beef head)
1 lb. cracklings from soft tallow
1 tsp. salt
1 tsp. anise seed, or 1/2 tsp. anise extract
1 1/2 c. raisins
3 or 4 c. buckwheat flour

Boil meat until well done, then course grind that and cracklings and return to large kettle it was cooked in. Water or soup stock should be about 3 quarts liquid before meat is added. Add raisins, salt and anise seed or extract. Bring to a boil, turn down to simmer. Stir in dry buckwheat flour slowly, stirring all the while. Stir until all lumps are out; batter will be thick. Pour into bread tins to set. When cool, slice and dip in flour and fry like pancakes. Eat with syrup.