Grate the raw potatoes, press the cooked potatoes through a press. Mix the two together. Cut the leek into thin rings and the meat into cubes. Finely chop the garlic. Mix everything together with the potatoes and season with salt and pepper (be careful with the salt, the salted meat adds a lot of seasoning).
Pour the mass into elongated linen bags and close the bags with twine. Put beech wood the size of the saucepan in a saucepan, fill with water, add salt and bring to the boil. Place the filled bags in the saucepan and cook for a good 1 hour.
Then take the bags out of the saucepan and rinse with cold water. Then press the mass from the bags onto a serving plate.
Onion sauce and farmhouse bread are served with it.
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