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: The meat is washed and put on with 2½ qts. of cold water, onion, salt, spices and cooked slowly 2 to 2½ hours, covered. Skim the bouillon several times. Cut the meat in slices and arrange the vegetables around it. The bouillon may be used for boiling all kinds of vegetables, beans, peas and lentils.
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: The salt pork or hip-bone is put on with 3 qts. of cold water, spices and onion, and cooked slowly for 3 hours. The pot must be well covered and ought to be an earthen dish. The broth will be jellied when cold and can be utilized for all kinds of headcheese.
No. 8—SMOKED HAM FOR COOKING.