Pork Stew

Ingredients

• 3 lbs. of pork
• 2 cloves
• 1 bay-leaf
• 2½ qts. of water
• ½ onion

Method

1. 1

   The meat is washed and put on with 2½ qts. of cold water, onion, salt, spices and cooked slowly 3 to 2.5 hours, covered.

2. 2

   Skim the bouillon several times.

3. 3

   Cut the meat in slices and arrange the vegetables around it.

4. 4

   The bouillon may be used for boiling all kinds of vegetables, beans, peas and lentils.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 36. The excerpt below is the record exactly as published.

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 tihe bouillon several times. Cut the meat in slices and arrange the vegetables around it. TIhe bouil- lon 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 headdheese. 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, tlhen put on the fire with sufficient cold water to cover it, boil slow- ly for 4 hours. It will be quite done by this time. Put it on — 81 — a platter, skin \t 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. Quantity for 15 — 20 Persons. 10 lbs. of ham 1 very large pig's bladder 2 bottles of Burgundy wine 2 tbsps. of butter 2 small sliced onions 2^ tbsps. of flour A leek % pt. of Madeira 1 piece of thyme % cup of bouillon 1 piece of marjoram A cloth to tie up the ham Vi lb. of truffles Water to boil in % lb. of champignons Preparation: The skin is cut oif and the bones are taken out as well as possible. To the wine add the onion,

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