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