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No. 19—STEWED PORK CUTLETS.

Quantity for 6 Persons.

 3 lbs. pork cutlets

 Salt, pepper

 ½ cup of flour for dipping

 1½ pts. of bouillon or water mixed with ½ tsp. of meat extract

 2 cloves

 1 bay-leaf

 4 pepper-corns

 ½ sliced onion

 1½–2 tbsps. of flour

 1 wineglass Madeira or red wine

 Juice of ¼ lemon

 Butter

Preparation:

No. 20—PORK KIDNEYS.

Quantity for 6 Persons.

 1¾ lbs. pork kidneys

 Salt, pepper

 1½ tbsps. of flour

 ⅛ lb. of butter

 1 pt. of bouillon

 1½ tbsps. of vinegar

Preparation:

No. 21—PORK RAGOUT OR PORK PEPPER.

Quantity for 6 Persons.

 2 lbs. of lean pork

 1½ tbsps. of butter or lard

 Salt, pepper

 ½ onion

 2 cloves

 1 bay-leaf

 1½ tbsps. of vinegar or 1 wineglassful of red wine

 3 tbsps. of flour

 Some water or bouillon

 ½ cup of pig’s blood if you can get it

Preparation:

Remarks:

No. 22—MOCK RABBIT.

Quantity for 6 Persons.

 1 lb. chopped pork

 1 lb. chopped veal

 1 lb. chopped beef

 2 tbsps. of butter

 3 eggs

 2 soaked rolls

 Juice of ½ lemon

 1 tbsp. of capers

 Salt