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Quantity for 10–15 Persons.

 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 by-leaves

Preparation:

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.

No. 3—BREADED LEG OF PORK.

Quantity for 10–15 Persons.

The meat is prepared the same way as described in No: 2, 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.

No. 4—BRAISED PORK ROAST.

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