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