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Remarks:

No. 24—PORK RIBS AND SAUERKRAUT.

Quantity for 6 Persons.

 3 lbs. salted pork ribs

 1 lb. sauerkraut

 ¼ lb. butter

 1 pinch of sugar

 6 large, peeled and sliced apples

 ½ bottle of white wine

For Meat Dumplings.

 ¼ lb. chopped pork

 ¼ lb. chopped veal

 1 egg

 Salt, pepper

 1 tbsp. of butter

 ¼ tbsp. of grated onion

Preparation:

The Meat Dumplings:

Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it.

No. 25—SAUSAGE.

Quantity for 6 Persons.

 2½ lbs. marbled pork

 Salt

 ½ tsp. of cloves

 ½ tsp. of thyme

 ½ tsp. of white pepper

Preparation:

No. 26—FRIED SAUSAGE.

 2½ lbs. of sausage

 2 tbsps. of lard

 1 small onion

 Salt, pepper

 1 cup of bouillon or water

 ½ tsp. of meat extract

 1 tbsp. of flour

Preparation:

No. 27—SAUSAGES.

Quantity for 6 Persons.

 ½ lb. lean pork

 ½ lb. fat pork from the loin

 1 pinch of white pepper

 2 casings of sheep intestines

 Salt

Preparation:

No. 28—FRIED SAUSAGES.