Chapter 5: , Nos. 1–35

PORK.
No. Page.
Boiled Ham with Macaroni 13 82
Boiled Ham with Noodles 12 82
Braised Pork Roast 4 79
Breaded Ham 14 82
Breaded Leg of Pork 3 79
Cabbage Sausages 30 89
Chopped Pork Cutlets 18 84
Fresh Young Leg of Pork for Roast 2 78
Fried Ham with Eggs 11 81
Fried Sausage 26 87
Fried Sausages 28 88
Ham in Burgundy Wine 10 81
Meat Salting and Pickling 34 90
Mock Rabbit 22 85
Pickled Ham 35 90
Pork Kidneys 20 85
Pork Ragout or Pork Pepper 21 85
Pork Ribs and Sauerkraut 24 87
Pork Stew 6 80
Pork Roast 1 78
Roasted Pork Cutlets 17 84
Roasted Pork-Fillet 15 83
Sausage 25 87
Sausages 27 88
Salt Pork or Hip-hone for stew 7 80
Smoked Ham Boiled, Breaded with Rye Bread Crumbs 9 80
Smoked Ham for Cooking 8 80
Sour Pork Roast 5 79
Spanferkel or Roast Little Pig 31 89
Spanferkel ala French Style 33 90
Stewed Pork Cutlets 19 84
Stuffed Hog’s Head 23 86
Stuffed Pork-Fillet called Mock Duck 16 83
Stuffed Spanferkel or Roast Little Pig 32 89
White Cabbage Pie with Pork 29 88