Name: Boepensie
Yield: 0 serving
Cuisine: Boil
Ingredients: 1.00 onion finely chopped; 2.00 sheep kidney; liver sheep's, cleaned; 125.00 ml crackling or speck, minced; 5.00 ml nutmeg ground; 15.00 ml vinegar brown; 75.00 g sultanas; 15.00 ml flour cake; 1.00 offal reticulum; 1.00 onion sliced; 15.00 ml butter; 500.00 ml water boiled; 25.00 ml vinegar brown; 25.00 ml brown sugar; 25.00 ml jam apricot; salt and freshly ground black pepper; 25.00 ml flour cake

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Ingredients (17)

BOEPENS

1.00	onion — finely chopped
2.00	sheep — kidney
	liver — sheep's, cleaned
125.00 ml	crackling — or speck, minced
5.00 ml	nutmeg — ground
15.00 ml	vinegar — brown
75.00 g	sultanas
15.00 ml	flour — cake
1.00	offal — reticulum

SAUCE

1.00	onion — sliced
15.00 ml	butter
500.00 ml	water — boiled
25.00 ml	vinegar — brown
25.00 ml	brown sugar
25.00 ml	jam — apricot
	salt and freshly ground black pepper
25.00 ml	flour — cake

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Method:

Mix all the ingredients, except the reticulum, together. Stuff the reticulum with the mixture and sew up the opening. Cover with water, and boil until cooked. Remove froth the water and cool completely. Sauté the onion in the heated butter until soft. Add the boiling water, brown vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to the boil. Thicken with cake flour and boil thoroughly. Thinly slice the boepensie and serve with the sauce.