Pork Ragout or Pork Pepper

Ingredients

• 2 lbs. of lean pork
• 1 % tbsps. of butter or lard
• Salt, pepper
• % onion
• 2 cloves
• 1 bay-leaf
• 1 % tbsps. of vinegar or red wine
• 3 tbsps. of flour
• Some water or bouillon
• % cup of pig's blood if you can get it

Method

1. 1

   Cut meat into 1.5 inch squares.

2. 2

   Brown butter and flour, add bouillon, onion, spices, and salt.

3. 3

   Cook meat slowly for 30 minutes, add vinegar or wine, and continue cooking until done.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 38. The excerpt below is the record exactly as published.

1 bay-leaf Salt, pepper 4 pepper-corns % cup of flour for dipping % sliced onion 1% pts. of bouillon or water 1% — 2 tbsps. of flour mixed with % tsp. of meat 1 wineglass Madeira or red wine extract Juice of % lemon 2 cloves Butter Preparation: The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are tlhen taken out and put on a hot plat- ter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. When done, strain the gravy and serve with cutlets on the same platter. — 85 — No. 20— PORK KIDNEYS. Quantity for 6 Persons. 1 % lbs. pork kidneys % lb. of butter Salt, pepper 1 pt. of bouillon 1 % tbsps. of flour 1 % tbeps. of vinegar Preparation: The kidneys are cut crosswise into 1/4 inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once. No. 21— PORK RAGOUT OR PORK PEPPER. Quantity for 6 Persons. 2 lbs. of lean pork 1 % tbsps. of vinegar or 1 % tbsps. of butter or lard 1 wineglassf ul of red wine Salt, pepper 3 tbsps. of flour % onion Some water or bouillon 2 cloves % cup of pig's blood if you can 1 ba

Cook this with the app: pantry check, scaling, and the assistant.