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 into 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.