Pork jelly

Boil pork and pork liver in a liter of water. Strain the broth, add raisins, a mixture of rommelgroud spices (black ground pepper, nutmeg, ground cloves, with the addition of licorice root). Salt. Bring to a boil, add buckwheat flour and cook over a low heat for 10-12 minutes. Drain the jelly into a plate, cool. Cut the frozen jelly into pieces, roll in flour and fry in vegetable oil. Make a sandwich, you can sprinkle brown sugar.