—90—
down with salt. The apples are peeled, cored and quartered, then mixed well with dried currants, raisins and sugar and stuffed into the pig which is then sewed up. Now bake just the same as No. 31.
Remarks: Sauerkraut and fried potatoes are good with it.
No. 33—SPANFERKEL A LA FRENCH STYLE.
Quantity for 8–10 Persons.
- 1 suckling pig
- Liver, lungs and heart
- ½ lb. finely chopped pork
- Salt, pepper
- 2 tbsps. of butter
- 1 egg
Preparation: The pig is washed well, dressed and rubbed with salt inside and outside. Liver, lungs and heart are chopped very fine and mixed well with butter, egg, salt, pepper and a few drops of lemon juice, then stuffed into the pig and this sewed up. The pig is brushed with fine salad oil and roasted slowly for 1½ to 2 hours. Water is added from time to time, garnish with lemon slices and serve with the gravy.
No 34—MEAT SALTING AND PICKLING.
- 60 lbs. of meat
- 2 tbsps. of ground white pepper
- 2 lbs. of salt
The Brine.
- 4¼, lbs. of salt
- ⅛ lb. of saltpetre
- Scant ½ lb. sugar
- 9 qts. of water
Preparation: Rub the meat with the 3 lbs. of salt until it all disappears and rub the joints and cuts with pepper. Then pack it into a barrel, the big pieces at the bottom, the small ones to fill in the cavities. After 2 days, make the brine by heating it, but not boiling, pour it on the meat and leave it on for 20 to 30 days according to the size of the pieces.
No. 35—PICKLED HAM.
- 1 raw ham, 10 to 12 lbs.
- 2¼ lbs. of salt
- 2 tbsps. of sugar
- 1/20 lb. of saltpetre
Preparation: Salt is heated in a pan and mixed well with saltpetre, then the ham is rubbed with it for 45 minutes. After this, put the ham into a barrel, well weighted. Pour the salt water, which it produces, over it often and turn the ham over several times. It may remain in the brine 5 to 6 weeks.
