Boil the water with salt and lard. Slightly heat (lime or dextrinize) the Heidenmehl in a dry pan until a pleasant nutty aroma appears. Slowly or gradually pour in the hot water, stirring until small uniform lumps form. Remove from heat and let steam out, covered, on the edge of the stove for about 20 minutes. Before serving, lard with hot lard or grammel lard.
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