The bread leftovers swell in the soup, meat together with rinds and onions turn through the grinder, everything together in the soup give, with marjoram, salt, caraway and freshly ground pepper strongly season and boil down under continuous stirring to a solid amount. Either offer so to cooked, peeled potatoes, or cool in the refrigerator, cut slices of the quantity small and roast in a frying pan. In northern Hesse, the Weckewerk is occasionally breaded before frying, which can be quite breathtaking given the already given greasiness of the dish. Drink beer with it; wine is out of the question in view of the much-needed clear schnapps after a few forks. Speaking of which, if you shy away from the effort, seek out a North Hessian butcher. He has Weckewerk ready in glasses.
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