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Classic
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page XVI
V. -PORK. Page F Frankfurth Sausages . . . . . 146 French Loin of Pork with a
Crust (Mecklenburg style) 138 H Ham, baked whole . . . . . . 138 Ham, boiled .
. . . . . . . . 140 Ham Croquette . . . . . . . . 146 Ham Remnants with
Aspara- gus . . . . . . . . . . . 147 Ham, prepared like Wild Boar . . . . . .
. . . . . . 139 Ham with Burgundy Sauce . . . 141 Ham with Madeira Sauce . . .
141 P Pig, roast . . . . . . . . . 142 Pork Chops . . . . . . . . . 143 Pork
Croquette in South Ger- many style (Sueddeutsche Schnitzchen) . . . . . . .
144 Page Pork Cutlets, chopped . . . . 143 Pork Headcheese . . . . . . . 142
Pork Sausage . . . . . . . . 143 Pork Steaks, chopped . . . . 144 Pork,
pickled . . . . . . . . 143 Pork remnants, warmed over . 146 Pork Tenderloins
. . . . . . 144 R Roast Pork . . . . . . . . . 139 Roast Pork in packages . .
. 146 S Sausages and Apples, fried . 145 Sausages (fresh) "Mettwurst" 145
Slices of Pickled Pork, fried 146 Smoked Pigs Head, how to cook . . . . . . .
. . . . 143 Smoked Pork Sausages . . . . 145 Smoked Raw Ham Steaks . . . . 114
Spare Ribs, stuffed . . . . . 142 Sweet-sour Ragout of Pork . . 144 VI. - VII.
GAME. TAME AND WILD FOWL. Page C Capon Remnants, baked . . . . 160 Capon,
roasted . . . . . . . 160 Capon stewed with various kinds of Sauces . . . . .
160 Chicken, bakd in South Ger- many style (Backhaenel) 162 Chickens, baked in
gravy . . 161 Chicken Fricassee in Rice with Crabs . . . . . . . . . . 163
Chicken with Macaroni or Rice . . . . . . . . . . . 165 Chickens in Rice . . .
. . . 165 Chicken Souffle . . . . . . . 164 Chicken with Pearl Barley . . 165
Chickens with Tomatoes . . . 166 Curried Meats . . . . . . . . 175 Page D
Ducks a la Francaise . . . . 168 Duck, roasted . . . . . . . 167 Ducks, stewed
in a Brown Gravy . . . . . . . . . . 168 Ducks stewed with Onions . . 167
Ducks with Claret . . . . . . 167 Ducks with Dumplings . . . . 168 Ducks with
new Turnips . . . 169 Ducks, jellied . . . . . . . 169 F Fricassee of Capons,
Young Spring Chickens or Pigeons with Crabs . . . . . . . . 162 Fricassee or
Ragout with a Rice Border . . . . . . . . . 164
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