The Scherer Ladies
2 lamb flanks (trim fat) 1 & 1/2 tsp sugar 3 lbs veal (ground) 1 & 1/2 tsp salt 3/4 tsp saltpeter 1/2 tsp allspice 1 oz cracked pepper
Lay flanks flat, sprinkle with half of the spices. Cover with veal ½ inch from lamb edge. Add remaining spices. Roll and tie firmly in cheesecloth, put in corning solution to cover [water, Kosher salt Its right when an egg will float], weigh down.
Corn for 3 to 4 weeks.
Slowly boil for about an hour. Wrap tightly in a towel, cool, remove strings. Slice thinly.
[This is spectacular on Hard Tack]
Each of the Scherer ladies made this Danish appetizer. It is hard to determine where they obtained the recipe. With a little stretch of imagination I would like to think that it was the type of food preservation that their grandmother May Ann Diedrich Scherer might have passed on to them. She was an excellent cook who learned her skills while indentured at the Grignon Mansion in Kaukauna, WI shortly after her arrival from Germany in 1843.
Kathryn Scherer Schuck, Gertrude Scherer Ingram,
John Scherer, Margaret Scherer Jaeger,
Elizabeth Scherer Watson, and Pauline Scherer Jaeger
The Grignon Mansion
Ann Diedrich Scherer