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Quantity for 10–15 Persons.
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.
Quantity for 6 Persons.
- 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.
Quantity for 6 Persons.
- 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.
