(Recipe #130, page 108)
The best cuts are the blade, breast, neck, and ribs. Especially if they are bloody and torn by the shot or if the shot has embedded hair in the meat in places, these pieces must be inspected and washed carefully. Then cut the meat into pieces of appropriate size, brown them lightly on all sides in pork fat and butter, and quickly cover the pot.
A few minutes later, after the skimming the pot with water and salt, add grated dark rye bread or rye flour browned in butter or pork fat, lemon peel, pepper, cloves, a few bay leaves, a lot of diced onions, pickles sliced lengthwise, and vinegar. Later add a glass of claret and a very little apple butter or pear syrup (or substitute a piece of sugar), just enough to moderate the acidity of the vinegar.
Serve the meat with the gravy, which must be thick and abundant, along with baked or boiled potatoes.
Translated by David Green.