- 2 or 3 lbs. fresh pork
- 1 qt. sauerkraut
- water
- salt and pepper
Put pork in large stew pan and cover with cold water, cook slowly for 1 hour. Add the sauerkraut making sure there is enough liquid in the pan to cover. Cook slowly for another hour. Season to taste. Serve with mashed or boiled potatoes.
MOCK DUCK
- 1 thick round steak
- 2 cups bread crumbs
- 1 tblsp. onion minced
- 2 eggs
- ½ cup milk
- 1 tblsp. butter
- 1 tsp. salt
- poultry seasoning
To make dressing beat eggs, add milk and pour over bread crumbs. Add the onion, seasoning and work in the butter mixing thoroughly. Spread the dressing over the meat and roll up carefully. Fasten with skewers or tie with string. Place in a greased pan and bake in medium hot oven (375-f) for 1½ hours. Slice to serve.
HOG MAW
- 1 pig’s stomach
- 2 lbs. smoked sausage meat, diced.
- 3 cups boiled potatoes, diced
- 3 cups sliced apples
- 2½ cups bread crumbs
- 1 medium onion, chopped
- 2 cups chopped celery
- chopped parsley
- salt and pepper
Clean stomach well and soak in salt water. Combine all ingredients and mix well. Stuff the stomach with the mixture and sew up the opening. Simmer for 2 hours in a large kettle with water to cover. Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife.