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No. 30—CABBAGE SAUSAGES.
Quantity for 6 Persons.
- 1 head of white cabbage
- ¾ lb. chopped pork
- Salt, pepper
- 1 onion
- Left-over gravy or
- 1 pt. of false gravy
- ⅛ lb. of bacon
Preparation: The whole head of cabbage is boiled until half done in salt water. The outer leaves are then carefully taken off and some of the mixture of chopped pork, salt and pepper put on each leaf and the leaf is rolled or wrapped around it and tied with string. The bacon and onions are cut into small pieces and fried, then these little cabbage sausages are fried in it to a nice brown color. The gravy is poured over them, the pan is covered and the sausages stewed for 1½ to 2 hours, the string removed and served.
Remarks: If you have no gravy, make one by browning 1 tablespoonful of butter and 2 tablespoonfuls of flour and adding water or bouillon. Put in 3 tablespoonfuls of cream if you have it; salt, pepper and boil. If you have no bouillon, stir ½ teaspoonful of meat extract with water.
No. 31—SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- Salt
- ½ lb. of butter
- ¾ pt. of water
- 1 pinch of pepper
Preparation: The well washed and dressed pig is soaked in water for a few hours. The eyes are taken out and it is salted inside and outside. The fore and hind legs are bent under the pig and in this way it is placed into a pan with a tray on which it rests. Pour in some water and let it roast for 10 minutes. The butter is melted and the pig is brushed with it every 5 to 10 minutes. Gradually add water and cook it 1½ hours. Prick the skin several times so it will not blister; the butter will make the pig crisp. The drippings will be served as gravy or you can also serve a truffle, caper or tomato gravy with it.
No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- 2 lbs. of sweet-sour apples
- 1 cup of dried currants
- 1 tbsp. of sugar
- Salt
- ½ lb. of butter
- ½ cup seedless raisins
Preparation: The dressed and well washed pig is rubbed
