Page:Meier - The Art of German Cooking and Baking.djvu/86




 * 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.


 * 4 lbs. of salt pork or hip-bone

6 pepper-corns

2 cloves

1 bay-leaf

1 onion

3 qts. of water

Preparation: The salt pork or hip-bone is put on with 3 qts. of cold water, spices and onion, and cooked slowly for 3 hours. The pot must be well covered and ought to be an earthen dish. The broth will be jellied when cold and can be utilized for all kinds of headcheese.


 * 10 lbs. of ham

2 onions

6 cloves

2 bay-leaves

10 pepper-corns

Sufficient water

Preparation: The ham is soaked in water over night, then put it on the fire with cold water enough to cover it, onions and spices added. Cook it slowly in a large kettle for about 4 to 5 hours. Serve it warm with a Madeira gravy, or cold in slices.


 * 10 lbs. of ham

Sufficient water

Rye bread crumbs

1 tsp. of brown sugar

Cloves for larding

Preparation: The ham is soaked in water over night, then put on the fire with sufficient cold water to cover it, boil slowly for 4 hours. It will be quite done by this time. Put it on