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
Preparation: The meat is fried quickly to a light brown in 1 tablespoonful of lard and onion on the open fire, the flour is stirred in and browned a little. Now the water is poured on, salt and spices and wine added and then roasted in oven 2 to 2½ hours, turning and basting frequently.
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: The meat is pounded and put into a jar or earthen dish with 1 qt. of vinegar, sliced onion, salt, cloves, peppers and bay-leaves and left in it for 2 days, turning it once or twice. When taken out to roast, put it into the oven with 1 cup of water, salt and pepper, also ½ of the onions that are in the vinegar, then roast 1¼ hours, basting frequently.