A tale of 2 German recipes
My grandmother, Stella on my Dad's side, passed down a recipe call Panhass, which translates in German to Pan Rabbit. The spelling on my Mom's version is Pahnhass and on my Dad's it's Ponicas. I present here both of their versions. My Dad is the only one alive, and he swears his is the correct version. Also, there is no rabbit in either recipe, but you could definitely use rabbit, as a matter of fact, this recipe is so basic, you could just about substitute anything you like. Both versions have different flavors. This is an old German dish and unlikely found in any English version German cookbooks.
PANHASS (pronounced ponus)
My Mom’s recipe from Grandma Scheufele
1 lb cornmeal
5 cups boiling water
1 tsp salt
2 lbs liverwurst
Mix corn meal, liverwurst and salt in boiling water and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.
My Dad’s recipe from Grandma Scheufele
1 lb buckwheat
2 cups water
1 small onion (minced)
½ tsp salt
½ tsp ground clove
3 lbs pork neck bones
Simmer neck bones, onion, salt, and clove together in a covered pot for 3 hours. Remove bones (pork should fall or be pulled off easily). Mix in buckwheat and stir until thick and stiff. Grease a large loaf pan, pour mixture in, cover and refrigerate until hard (overnight). Next day fry 1/3 inch slices in shortening until brown. Top with pancake syrup.
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