The Art of German Cooking and Baking/Pork
CHAPTER 5.
PORK.
- 1. Ham.
- 2. Pork Loin.
- 3. Port Chops.
- 4. Pork Shoulder
- 5. Belly
- 6. Head
- 7. Snout.
- 8. Shanks.
- 9. Feet.
Boiled, Fried and Salted Pork.
Also recipes for utilizing left-over pork.
Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light. Inferior pork has a yellow hide, smeary lard and very fat, dark meat.
Suckling pig is considered a delicacy in the kitchen. It is usually 2 or 3 weeks old.
Best Pieces for Roasts.
The leg, the pork loin, the slightly smoked rib piece, the fillets.
Small Pieces for Frying.
The cutlets, the fillets and ham slices.
Best Pieces for Stew.
The pork shoulder and fillets.
Best Pieces for Boiling.
The belly, the hip-bone, head, shoulder and marbled pieces.
Best Pieces for Smoking and Salting.
The hams, pork loins, smoked tenderloin, (called lachsschinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder.
For Gelatines.
The hide or skin and bones.
No. 1—PORK ROAST.
Quantity for 6–8 Persons.
- 4 lbs. rib roast
- Salt
- 6 pepper-corns
- 2 cloves
- 1 onion
- 1½ tbsps. of flour
- 1 cup of cream
- 1½ cups of water
- 1 bay-leaf
Preparation: The meat is washed and pounded, some fat trimmed off and salted. The roast is put into the oven with 1 cup of boiling water, all spices and onion and roasted 1½ to 2 hours, basting it frequently. The roast must be crisp outside. When it is done, put it on a platter and prepare the gravy. If there is too much fat, skim it off, put the flour into it, stew a little while, add the cream and some water if necessary, cook, strain and serve with the roast.
No. 2—FRESH YOUNG LEG OF PORK FOR ROAST.
Quantity for 10–15 Persons.
- 8–10 lbs. of leg of pork
- Salt
- 6 pepper-corns
- 3 cloves
- 1 onion
- 2 tbsps. of flour
- 1 pt. of water
- ½ wineglass red wine or Madeira
- 2 bay-leaves
Preparation: The meat is pounded, skinned, some of the fat cut off, rubbed with salt and put in oven with 1 pt. boiling water, all spices and onion and roasted 2½ to 3 hours, basting it frequently.
For the gravy, skim off the fat, stir in the flour, stew a little while, then add some water, the wine. or cream, and cook it well, strain and serve with the meat.
No. 3—BREADED LEG OF PORK.
Quantity for 10–15 Persons.
The meat is prepared the same way as described in No. 3, but ¾ hours before done, 8 cloves are stuck into it, ½ 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 ½ to ¾ hour longer.
For the gravy, stir in 1½ tablespoonfuls of flour, 1 glass red wine, 1½ cups of water; cook, strain and serve.
No. 4—BRAISED PORK ROAST.
Quantity for 6 Persons.
- 4 lbs. of pork
- Salt, pepper
- 3 cloves
- 1 bay-leaf
- 1 small onion
- 2 tbsps. of flour
- 1½ pts. of water
- 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 flour 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 2½ hours, turning and basting frequently.
For the gravy, skim off the fat, strain it and serve with the roast which must be a light brown.
No. 5—SOUR PORK ROAST.
Quantity for 6 Persons.
- 4 lbs. of pork shoulder
- 1 qt. vinegar
- 2 onions
- 6 pepper-corns
- 3 cloves
- 2 bay-leaves
- 1 handful of salt for pickling
- 1½ tbsps. of flour
- 2 cups of water
- Salt
- 1 pinch of pepper
- 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 ½ of the onions that are in the vinegar, then roast 1¼ hours, basting frequently.
For the gravy, stir in the flour, stew a few minutes, add some water, the wine or ½ cup of cream, cook, pour over the roast. When this is done, strain the gravy and serve with the roast.
No. 6—PORK STEW.
Quantity for 6 Persons.
- 3 lbs. of pork
- Salt
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- 2½ qts. of water
- ½ onion
Preparation: The meat is washed and put on with 2½ qts. of cold water, onion, salt, spices and cooked slowly 2 to 2½ hours, covered. Skim the bouillon several times. Cut the meat in slices and arrange the vegetables around it. The 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
- 6 pepper-corns
- 2 cloves
- 1 bay-leaf
- 1 onion
- 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 onions
- 6 cloves
- 2 bay-leaves
- 10 pepper-corns
- 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
- Sufficient water
- Rye bread crumbs
- 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 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
- 2 bottles of Burgundy wine
- 2 small sliced onions
- A leek
- 1 piece of thyme
- 1 piece of marjoram
- ¼ lb. of truffles
- 1 very large pig's bladder
- 2 tbsps. of butter
- 2½ tbsps. of flour
- ¼ pt. of Madeira
- ½ cup of bouillon
- A cloth to tie up the ham
- Water to boil in
- ¼ 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, the chopped leek, thyme and marjoram, then leave the ham. in it for 24 hours, turning it over often. After that take it out, make a stuffing of truffles, champignons, 1 tablespoonful of butter, salt, pepper and ½ cup of bouillon mixed well and stuff the cavity left after removing the bone with it and sew it up. Clean the bladder well inside and outside, make a cut into it and put the stuffed ham inside, then pour in the wine with all its contents in which the ham has been lying for 24 hours, sew it up carefully. Then tie the whole into a white cloth and put it on the fire in cold water to boil for 4 to 5 hours slowly. After this, take the cloth off, open the suture, pour the fluid into a pot and put the ham into a pan.
Brown the butter and flour, add some of the ham fluid and Madeira, cook it well and add perhaps ½ teaspoonful of sugar, (better taste the gravy first). Fill some of this gravy over the ham and put it into the oven, roast for ¼ hour, then serve it with the gravy. Ham prepared in this way is very fine. If wine cannot be had, use Ginger Ale.
No. 11—FRIED HAM WITH EGGS.
Quantity for 6 Persons.
- 1 lb. raw ham sliced very thin
- 1½ pts. milk
- 12 eggs
- 1 pinch of salt and white pepper
- ⅛ lb. butter
Preparation: The ham is put in milk for 6 hours, then dry off tIhe ham slices and fry them quickly in butter, put them on a platter and pour the butter over. In the meantime the eggs have been fried in butter with salt and pepper and now they are carefully placed on the ham.
Remarks: You need not put the ham into the milk and instead of ham you may take breakfast bacon. (Bacon and Eggs).
No. 12—BOILED HAM WITH NOODLES.
Quantity for 6 Persons.
- 1 lb. of boiled ham
- Noodles made from 2 eggs
- 1 pt. milk
- 1 pinch of pepper
- 2–3 eggs
- Some butter
- Salt
Preparation: The ham is chopped fine. The noodles are cooked in salt water for ten minutes, then poured into a colander. Butter a casserole and put in a layer of noodles, then a layer of ham and repeat 2 or 3 times until all is in. The top layer must be noodles. The milk is well mixed with 2 or 3 eggs and very little salt and pepper and poured over the whole mass, a few pieces of butter on top and baked in oven slowly for 1 hour.
No. 13—BOILED HAM WITH MACARONI.
Quantity for 6 Persons.
- 1 lb. of boiled ham
- ½ lb. of macaroni
- 1 pt. of milk
- Very little salt and pepper
- Juice of 1 lemon
- 2 tbsps. of Parmesan cheese or Swiss cheese
- 2–3 eggs
Preparation: The ham is chopped fine and the macaroni broken in 2-inch pieces, boiled in salt water for ½ hour, then drain. Butter a casserole, put in a layer of macaroni and one of ham, repeat 3 or 3 times, with macaroni for the last layer. The milk is stirred well with eggs, salt, pepper, lemon juice and grated cheese and poured over the mass, then baked in the oven for one hour, after putting a few small pieces of butter on top. Serve in the casserole in which it was baked.
No. 14—BREADED HAM.
Quantity for 6 Persons.
- 1 lb. raw ham
- ⅛ lb. of butter or lard, good measure
- 2 cups of roll crumbs
- 1 pinch of salt
- 1½ pts. of milk
- 3 whites of eggs
Preparation: The ham is cut into ¼ inch thick slices and put into milk for 5 hours, then taken out, dried, salted, dipped into white of egg and then into roll crumbs mixed with the flour. Then it is fried in hot butter on both sides. These ham slices are nice to serve with vegetables.
No. 15—ROASTED PORK-FILLET.
Quantity for 6 Persons.
- 2–2½ lbs. of pork-fillet
- ⅛ lb. bacon for larding
- Salt, pepper
- 1 tbsp. of flour
- ½ cup of sweet or sour cream
- 1 cup of water
- 2 tbsps. of butter or drippings
Preparation: The pork-fillets are pounded, the skin and most of the fat removed, then larded with bacon, salted and peppered. Put the fat which you cut off into a flat baking tin with some butter; into this heated lard and butter, put your fillets, baste often and let it roast in the oven 45 minutes to 1 hour. This depends on the size of the meat. 15 minutes before done, pour off some of the lard, stir in the flour to brown, then the water and gradually the cream, basting frequently. Strain the gravy and serve with the fillet.
No. 16—STUFFED PORK-FILLET CALLED MOCK-DUCK.
Quantity for 6 Persons.
- 2 large fillets of 2½ lbs. or
- 4 small ones
- ⅛ lb. bacon for larding
- Salt, pepper
For Stuffing.
- ½ lb. chopped pork
- ½ lb. chopped veal
- 2 eggs
- ½ tbsp. of butter
- ½ tbsp. of lemon juice
- 1 tbsp. of capers
- Salt
- 1 pinch of pepper
- 2 tbsps. of butter for frying
- ½ tbsp. of flour
- ¼ cup of sweet or sour cream
- 1 cup of water
Preparation: The skin and fat are removed from the fillets and these pounded flat. Chopped pork and veal, eggs, ½ tablespoonful of butter, lemon juice, capers, salt and pepper are mixed well. This stuffing is placed between two fillets and these are then tied together with string or fastened together with toothpicks. If there are four fillets, put ½ of the stuffing on two and place the other two on top, then put bacon strips on top and fry them like No. 15, 1 to 1½ hours. Strain the gravy and serve with the fillets. This makes a very fine dish.
No. 17—ROASTED PORK CUTLETS.
Quantity for 6 Persons.
- 3 lbs. of pork cutlets
- Salt, pepper
- 1 egg
- 1½ cups grated rolls
- 1 tbsp. of flour
- 1 clove
- ½ bay-leaf
- ¼ small onion
- ⅛ lb. of butter or lard
- 1 cup of water
Preparation: The pork cutlets are pounded, salted and peppered. The egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs, then fried until light brown in hot butter or lard. This will require 15 minutes if they are 14 inch thick; if they are thicker, fry them for 20 minutes and place them on a hot platter.
If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately.
No. 18—CHOPPED PORK CUTLETS.
Quantity for 6 Persons.
Preparation and ingredients are the same as in No. 17. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are ½ to ¾ inch thick.
No. 19—STEWED PORK CUTLETS.
Quantity for 6 Persons.
- 3 lbs. pork cutlets
- Salt, pepper
- ½ cup of flour for dipping
- 1½ pts. of bouillon or water mixed with ½ tsp. of meat extract
- 2 cloves
- 1 bay-leaf
- 4 pepper-corns
- ½ sliced onion
- 1½–2 tbsps. of flour
- 1 wineglass Madeira or red wine
- Juice of ¼ lemon
- 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 then taken out and put on a hot platter. 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.
No. 20—PORK KIDNEYS.
Quantity for 6 Persons.
- 1¾ lbs. pork kidneys
- Salt, pepper
- 1½ tbsps. of flour
- ⅛ lb. of butter
- 1 pt. of bouillon
- 1½ tbsps. of vinegar
Preparation: The kidneys are cut crosswise into ¼ 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
- 1½ tbsps. of butter or lard
- Salt, pepper
- ½ onion
- 2 cloves
- 1 bay-leaf
- 1½ tbsps. of vinegar or
- 1 wineglassful of red wine
- 3 tbsps. of flour
- Some water or bouillon
- ½ cup of pig's blood if you can get it
Preparation: The meat is cut into 2½ inch squares. The butter and flour is browned, then bouillon or water, onion slices, spices and salt added and cooked a few minutes. Put in the meat and cook slowly ½ hour. Add the vinegar or red wine and continue to cook slowly until done, which will require ½ to 1 hour. Put the ragout in a warm dish and stir the blood into the gravy, strain and pour over the meat.
Remarks: You may omit the blood.
No. 22— MOCK-RABBIT.
Quantity for 6 Persons.
- 1 lb. chopped pork
- 1 lb. chopped veal
- 1 lb. chopped beef
- 2 tbsps. of butter
- 3 eggs
- 2 soaked rolls
- Juice of ½ lemon
- 1 tbsp. of capers
- Salt
- 1 pinch of pepper
- ⅛ lb. of butter or lard for frying
- ½ tbsp. of flour
- 1 cup of water
- 1 cup of roll crumbs
Preparation: All t)he meat must be chopped very fine and mixed well with the roll from which the water has been well drained, eggs, 2 tablespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 teaspoonful of grated onion. It is shaped into an oblong loaf and strewn with roll crumbs. The butter or lard is heated, the loaf of meat put in and baked in the oven one hour, basting frequently. Take out the mock-rabbit carefully and put it on a platter. For the gravy, brown ½ tabledpoonful of flour in the drippings, add the water, boil, and when done, strain and serve with the mock-rabbit; You may also add ¼ cup of cream and some lemon juice to the gravy.
Remarks: You may also put 2 to 3 peeled, hard boiled eggs into the loaf of meat, whole, before baking it. It is fine for slicing cold.
No. 23—STUFFED HOG'S HEAD.
Quantity for 10 Persons.
- 1 hog's head with ears
- Salt
- 6 whole peppers
- 7 qts. of water for cooking
- 1 carrot
- 2 small onions
- ⅛ of a celery root
- ½ pt. of wine vinegar
- 4 cloves
- 2 bay-leaves
The Stuffing.
- 1 lb. chopped lean pork
- 1 lb. chopped lean veal
- Salt, pepper
- ¼ lb. butter
- 3 eggs
- Juice of ½ lemon
- 1 tsp. of grated onion
- 1 pinch of nutmeg
- 2 soaked rolls
Extra.
- 1 lb. boiled beef tongue
- ½ lb. of boiled veal
- ½ lb. cooked pork
- ⅛ lb. truffles, cut in small pieces
- ½ lb. bacon
- 1 white cloth to tie up
Preparation: The head is cleaned well and split open lengthwise without cutting the skin. The bones are all taken out and the inside of the head is salted and peppered. The bones are split and put over the fire with the 7 qts. of. water, the carrot, onion, celery, vinegar, cloves, and bay-leaf.
For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and put the stuffing info the head, 1 inch thick, then make a layer of boiled tongue (½ inch slices), pork and veal. Then a thin layer of truffles. Repeat., this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before the throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it off; when it is nearly cold, place it on a board and weight it down. When it is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around the head, green lettuce. This will make a fine cold supper or lunch. Serve a cold mustard gravy with it.
Remarks: The bouillon, after being boiled down considerably, may be used for aspic or head cheese.
No. 24—PORK RIBS AND SAUERKRAUT.
Quantity for 6 Persons.
- 3 lbs. salted pork ribs
- 1 lb. sauerkraut
- ¼ lb. butter
- 1 pinch of sugar
- 6 large, peeled and sliced apples
- ½ bottle of white wine
For Meat Dumplings.
- ¼ lb. chopped pork
- ¼ lb. chopped veal
- 1 egg
- Salt, pepper
- 1 tbsp. of butter
- ¼ tbsp. of grated onion
Preparation: The pork ribs which have been salted for several days are cut into pieces, washed, dried and fried on both sides in hot butter, then put into a pot, the sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add ¼ lb. of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water.
The Meat Dumplings: The chopped pork and veal, soaked roll, egg, 1 tablespoonful of butter and onion are mixed well. Shape into dumplings and fry well done in the butter in which you fried the ribs.
Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it.
No. 25—SAUSAGE.
Quantity for 6 Persons.
- 2½ lbs. marbled pork
- Salt
- ½ tsp. of cloves
- ½ tsp. of thyme
- ½ tsp. of white pepper
Preparation: The meat is ground three times or chopped very fine, then mixed well with the spices, filled into casings made from hog intestines and fried while fresh.
No. 26—FRIED SAUSAGE.
- 2½ lbs. of sausage
- 2 tbsps. of lard
- 1 small onion
- Salt, pepper
- 1 cup of bouillon or water
- ½ tsp. of meat extract
- 1 tbsp. of flour
Preparation: The sausage is fried slowly in the hot lard until brown, then take it out and put the sliced onion into the same lard, add the flour, brown it, add water or bouillon, meat extract, if you have it, salt and pepper and cook. Pour this strained gravy over the sausage and serve-
No. 27—SAUSAGES.
Quantity for 6 Persons.
- ½ lb. lean pork
- ½ lb. fat pork from the loin
- 1 pinch of white pepper
- 2 casings of sheep intestines
- Salt
Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles.
No. 28—FRIED SAUSAGES.
Quantity for 6 Persons.
- 1 lb. of sausages
- 2 whites of eggs
- 1 cup of grated rolls
- Salt, drippings or butter
- ½ cup of flour
Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.
Remarks: You can prepare them like No. 26 and omit the bread crumbs.
No. 29—WHITE CABBAGE PIE WITH PORK.
Quantity for 6–8 Persons.
- 1 head of white cabbage
- ¾ lb. chopped pork
- ¾ lb. chopped beef
- Salt
- 1 pinch of peppe
- 2 tbsps. of butter or drippings
- 2 eggs
Preparation: Remove the outer leaves and the core of the cabbage and boil until tender in salt water. Mix well the chopped pork and beef, butter, eggs, salt and pepper. Butter a pudding-mold, drain the salt water from the cabbage and put in layers of cabbage and meat; repeat 3 times until all is in, the cabbage being on top, then close the mold, put it in a steamer over a kettle of boiling water and boil for 2 hours. Dump on a dish or platter after draining off the broth.
For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie.
Remarks: For the filling you may take pork only and for gravy thickening use flour instead of crackers.
No. 30—CABBAGE SAUSAGES.
Quantity for 6 Persons.
- 1 head of white cabbage
- ¾ lb. chopped pork
- Salt, pepper
- 1 onion
- Left-over gravy or
- 1 pt. of false gravy
- ⅛ lb. of bacon
Preparation: The whole head of cabbage is boiled until half done in salt water. The outer leaves are then carefully taken off and some of the mixture of chopped pork, salt and pepper put on each leaf and the leaf is rolled or wrapped around it and tied with string. The bacon and onions are cut into small pieces and fried, then these little cabbage sausages are fried in it to a nice brown color. The gravy is poured over them, the pan is covered and the sausages stewed for 1½ to 2 hours, the string removed and served.
Remarks: If you have no gravy, make one by browning 1 tablespoonful of butter and 2 tablespoonfuls of flour and adding water or bouillon. Put in 3 tablespoonfuls of cream if you have it; salt, pepper and boil. If you have no bouillon, stir ½ teaspoonful of meat extract with water.
No. 31—SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- Salt
- ½ lb. of butter
- ¾ pt. of water
- 1 pinch of pepper
Preparation: The well washed and dressed pig is soaked in water for a few hours. The eyes are taken out and it is salted inside and outside. The fore and hind legs are bent under the pig and in this way it is placed into a pan with a tray on which it rests. Pour in some water and let it roast for 10 minutes. The butter is melted and the pig is brushed with it every 5 to 10 minutes. Gradually add water and cook it 1½ hours. Prick the skin several times so it will not blister; the butter will make the pig crisp. The drippings will be served as gravy or you can also serve a truffle, caper or tomato gravy with it.
No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- 2 lbs. of sweet-sour apples
- 1 cup of dried currants
- 1 tbsp. of sugar
- Salt
- ½ lb. of butter
- ½ cup seedless raisins
Preparation: The dressed and well washed pig is rubbed 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.