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 ½ lb. of chopped pork

 1½ soaked rolls

 1 tbsp. of butter

 ¼ tsp. of grated onion

 2 eggs

 Salt, 1 pinch of pepper

 2 tsps. of finely chopped parsley

 Juice of ¼ lemon

Preparation:

Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve.

No. 12—BREAST OF VEAL WITH BEER.

Quantity for 6 Persons.

 5 lbs. of breast of veal

 Salt

 4 pepper-corns

 2 cloves

 1 bay-leaf

 ½ small onion

 3 thin slices of lemon

 3 tbsps. of flour

 ⅛ lb. of good butter, heaped

 1 bottle of beer

Preparation:

No. 13—CALF’S HEAD RAGOUT.

Quantity for 6–8 Persons.

 1 calf’s head with brain and tongue

 ½ lb. of beef

 ½ lb. of veal

 ¼ lb. of raw ham

 6 pepper-corns

 2 bay-leaves

 1 piece of tarragon

 1 piece of carrot

 1 piece of celery

 1 piece of kohlrabi

 ½ of tomato

 Salt

 ½ pt. red wine

 ⅛ lb. of butter

 1 onion

 ⅛ lb. of flour

 1 pinch of paprika

 ¼ pt. of Madeira

 Juice of ¼ lemon

 1 tsp. of sugar

 4 hard-boiled eggs cut into ⅛ths

 1 piece of parsley root

Preparation:

When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added.