Page:Meier - The Art of German Cooking and Baking.djvu/84

 The belly, the hip-bone, head, shoulder and marbled pieces.

The hams, pork loins, smoked tenderloin, (called lachsschinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder.

The hide or skin and bones.


 * 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.


 * 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.