The art of German cooking and baking

Quantity for 10 — 15 Persons. The meat is prepared the same way as described in No. 3, but % hours before done, 8 cloves are stuck into it, % teaspoonful of sugar and 1 cup of rye bread crumbs roasted in butter are strewn over it. Cover it well with the bread crumbs by pressing it down with a knife, baste with drippings and roast 1/^ to % hour longer. For the gravy, stir in li/^ tablespoonfuls of flour, 1 glass red wine, 1^/^ cups of water; cook, strain and serve. No. 4r-BRAISED PORK ROAST. Quantity for 6 Persons. 4 lbs. of pork 1 small onion Salt, pepper 2 tbsps. of flour 3 cloves 1% pts. of water 1 bay-leaf 2 tbsps. of white wine Preparation : The meat is fried quickly to a light brown in 1 tablespoonful of lard and onion on the open fire, the Hour is stirred in and browned a little. Now the water is poured on, salt and spices and wine added and then roasted in oven 2 to 21/2 hours, turning and basting frequently. For the gravy, skim off the fat, strain it and serve with the roast which must be a light hrown. No. 5— SOUR PORK ROAST. Quantity for 6 Persons. 4 lbs. of pork shoulder 1 handful of salt for pickling 1 qt. vinegar 1% tbsps. of flour 2 onions 2 cups of water 6 pepper-corns Salt 3 cloves 1 pinch of pepper 2 bay-leaves 1 wineglass of red wine if you wish Preparation: The meat is pounded and put into a jar or earthen dish with 1 qt. of vinegar, sliced onion, salt, cloves, peppers and bay-leaves and left in it for 2 days, turning it once or twice. When taken out to roast, .put it into the oven with 1 cup of water, salt and pepper, also i/^ of the onions that are in the vinegar, then roast 11/4 hours, basting frequently. For the gravy, stir in the flour, stew a few minutes, add some water, the wine or % cup of cream, cook, pour over the roast. When this is done, strain the gravy and serve with the roast. — 80 — No. 6— PORK STEW. Quantity for 6 Persons. 3 lbs. of pork 2 cloves Salt 1 bay-leaf 4 pepper-corns 2 % qts. of 'water % onion Preparation: The meat is washed and put on with 31^ qts. of cold water, onion, salt, spices and cooked slowly 3 to 21/^ hours, covered. Skim the bouillon several times. Cut the meat in slices and arrange the vegetables around it. TIhe bouillon may be used for boiling all kinds of vegetables, beans, peas and lentils. No. 7— SALT PORK OR HIP-BONE FOR STEW. Quantity for 6 Persons. 4 lbs. of salt pork or hip-bone 1 bay-leaf 6 pepper-corns 1 onion 2 cloves 3 qts. of water Preparation: The salt pork or hip-bone is put on with 3 qts. of cold water, spices and onion, and cooked slowly for 3 hours. The pot must be well covered and ought to be an earthen dish. The broth will be jellied when cold and can be utilized for all kinds of headcheese. No. 8— SMOKED HAM FOR COOKING. Quantity for 15 — 20 Persons. 10 lbs. of ham 2 bay-leaves 2 onions 10 pepper-corns 6 cloves Sufficient water Preparation : The ham is soaked in water over night, then put it on the fire with cold water enough to cover it, onions and spices added. Cook it slowly in a large kettle for about 4 to 5 hours. Serve it warm with a Madeira gravy, or cold in slices. No. 9— SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS. Quantity for 15 — 20 Persons. 10 lbs. of ham Rye bread crumbs Sufficient water 1 tsp. of brown sugar Cloves for larding Preparation : The ham is soaked in water over night, then put on the fire with sufficient cold water to cover it, boil slowly for 4 hours. It will be quite done by this time. Put it on — 81 — a platter, skin it and lard it 'where the skin has been removed with 30 to 40 cloves, sprinkle side with the sugar and thickly with the rye bread crumbs, then lay the ham into a pan and bake it in the oven for 1 hour. Serve with a Madeira gravy. This is a fine dish. No. 10— HAM IN BURGUNDY WINE.