Page:Meier - The Art of German Cooking and Baking.djvu/85



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.


 * 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.


 * 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.