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Classic
Cook Books
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page 29
In an iron stewpan lay pieces of pork, sliced lemon, sliced onions, one or two
carrots, and a bay-leaf; lay the meat on and put over it a piece of bread-crust
as large as the hand; pour over all a half-pint wine and a little vinegar, and
afterward an equal quantity of water or rich broth, until the meat is half
covered; cover the dish tightly and cook until tender; take out, rub the gravy
through a sieve, skim off all fat, add some sour cream, and then return to the
stewpan to cook ten minutes. If desired, the meat may be prepared some days
before in a spiced vinegar or wine pickle.
Meat balls.
Cut thin slices from the leg of an ox, and be careful that you get the tender
portion. Pound the meat well with a woodon club. Scrape away all cords and
sinews; chop it very fine. Add to three pounds of meat one pound of good lard or
butter, four eggs, four good rusks softened in sweet milk, a little
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Classic
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