Pie using leftover ham (very good)

(Recipe #10, pages 120 – 121)

1 pound of fine flour, 6 ounces of butter, one egg, 1/8 quart thick sour cream. Make a dough using a knife, cut it into several portions, and roll each out as thin as possible. Butter a springform pan or iron casserole and spread the dough out in it. Finely chop cooked ham together with some fat (the last of the ham can be used) and an onion. The portion should fill a deep plate. Continue reading

Wild duck

(Recipe #163, page 117)

Wild ducks are prepared like domestic ducks; they are roasted on slices of pork fat and made tender and moist by the addition of thick cream after they have begun roasting. If cream is not available, an occasional tablespoon of milk can be added; it will also improve the gravy.

Translated by David Green.

Roast turkey

(Recipe #137, page 110)

If the turkey has been slaughtered and prepared according to the instructions in section I two to three days before roasting, bend the joints upward before cooking, lard it if you like or stuff it with the forcemeat described in section I, no. 10, 11, or 12. Sprinkle with some fine salt, cover the breast with thin slices of pork fat, and set the turkey in a very clean roasting pan. Add a generous amount of butter and boiling water, set the turkey covered over moderate heat, and boil without interruption in a scant broth for about 1½ hours or until the meat is almost done. Continue reading

Roast boar

(Recipe #136, page 110)

A roast from an older boar or shoat is best. Skin and lard the animal, set it on the stove with some boiling water, skim, and add the following seasonings: pepper, cloves, allspice, onions, a few bay leaves, juniper berries, ¼ cup of malt vinegar, and only a little salt, because otherwise reduction will make the broth too salty. When the roast is done, pass the reduced broth through a sieve and brown the roast with butter, rendered pork fat, and cream, basting frequently and gradually adding the reduced broth.

Roast the leg about 2½–3 hours, a portion of the saddle somewhat shorter.

Translated by David Green.

Pork tenderloin

(Recipe #120, page 106)

Pound the filets a bit, sprinkle them with salt, lay them hot butter, and fry them slowly covered for ¼ hour, turning them once. Then add some cream and continue frying until a fork shows that they are tender, but no longer. As usual, when serving them put some flour in the pan and after a few minutes enough bouillon or water to produce a thickened sauce.

Translated by David Green.

Pork sausages

(Recipe #113, page 105)

Take streaky pork and chop it fine; add salt, nutmeg, and lemon peel or some chopped shallots, a few eggs, some grated wheat bread, and a bit of cream. Mix thoroughly, roll by hand to form small sausages, sprinkle with zwieback crumbs, and fry in butter until they brown.

Translated by David Green.

[Note: Streaky bacon is pancetta or back/side bacon.]

Pickled roast rabbit

(Recipe #98, page 99)

Take the saddle of a full-grown but not very old rabbit, rinse it, and place it in an oblong earthenware container; boil vinegar with a few bay leaves, chopped onions, coarsely ground black pepper, and a few cloves of nutmeg, and pour it boiling over the meat. Baste the meat frequently with the vinegar for three days, turning it twice. Using salt along with pork fat and butter, as described in the previous recipe, roast it with cream or milk until it is tender and golden brown, again following the previous recipe.

These days a compote of pears and plums is recommended as an accompaniment.

Translated by David Green.

Stuffed veal breast

(Recipe #59, pages 89 – 90)

Pound the breast, bone it out, wash and dry the meat, fill the pocket with the stuffing in section I, no. 10, sew it shut, rub the breast with a little salt, and place it in a moderately hot oven with a generous amount of butter, which can be mixed with high quality fat. Basting frequently, roast it for 1¼ hours. As it is roasting, gradually add a few cups of cream. Don’t forget to take out the stitches when serving. Stir some cold water into the gravy to make it smooth.

Translated by David Green.