Combine first 5 ingredients in large
pot and simmer for 2 hours. Remove meat, shred, and reserve.
Strain and reserve broth and refrigerate overnight. Skim
fat. Bring 1 quart of broth to boil and add meat (about
2–3 cups); simmer. Add 1/2 tsp. sage, 1/4 tsp. marjoram,
and 1/8 tsp. mace. Add 2 thick slices of braunschweiger,
cut in small pieces (optional). Mix well; bring to a simmer.
In a medium bowl, mix together 1-1/2 cups cornmeal and
1/4 cup buckwheat flour. Slowly sprinkle cornmeal mixture
into simmering meat mixture; mixing as you go along. Bring
to a boil, stirring constantly. Turn to low, cover, and
simmer for 30 minutes, stirring occasionally or it will
stick. Put in a loaf pan and refrigerate until firm. Unmold,
slice, and fry in lard. This can be frozen, but thaw before
frying or it will spatter a lot and stick to the pan..