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Preparation:

For the gravy, skim off the fat, strain it and serve with the roast which must be a light brown.

No. 5—SOUR PORK ROAST.

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:

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.

No. 6—PORK STEW.

Quantity for 6 Persons.

 3 lbs. of pork

 Salt

 4 pepper-corns

 2 cloves

 1 bay-leaf

 2½ qts. of water

 ½ onion

Preparation:

No. 7—SALT PORK OR HIP-BONE FOR STEW.

Quantity for 6 Persons.

 4 lbs. of salt pork or hip-bone

 6 pepper-corns

 2 cloves

 1 bay-leaf

 1 onion

 3 qts. of water

Preparation:

No. 8—SMOKED HAM FOR COOKING.

Quantity for 15–20 Persons.

 10 lbs. of ham

 2 onions

 6 cloves

 2 bay-leaves