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 by-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: 2, 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.