Pork chop with horseradish.
Sauté until cooked pork chops in a very hot fat and stared at the warm.
In the same oil add the crushed slice of bread (crumb only), 2 tbsp. spoon broth, butter, salt and black pepper. Cook, stirring constantly, until sauce is smooth not gets consistency.
Add half a cup of grated horseradish sauce and let boil. Remove from heat and pour into a warmed dish, the sauce is ready to put the chops on top and garnish with lemon slices.
Casserole with cabbage.
Remove the top leaves from the cabbage and put it in salted boiling water. When the cabbage is tender, remove and cool, then finely chop. Simmered in a small amount of fat, 350 g of ground beef, sprinkled with salt and black pepper. Cut into thin slices 150g bacon. Lay on a greased baking sheet successively layers cabbage, meat and slices of bacon so that the upper layer was bacon. Sprinkle with crushed crackers, sprinkle with oil and bake in a moderately hot oven Serve with tomato sauce.
BAKED PORK EARS.
Rinse well six pig ears and cook in plenty of water to the roots, 2 onions, cloves, season with salt and black pepper. Ready ears cut into thin strips and place on baking sheet. To prepare sauce, take 2 tbsp. flour, 3 tbsp. butter and 2 cups milk, mustard to taste. Pour sauce ears, sprinkle with grated cheese and bake in the oven
GRILLED PORK legs.
Rinse 5.4 pork leg, cut to length and put in a pot. Pour 4 cups of broth and 4 cups of wine, add salt, black pepper, bay leaf, 4-5 onions stuck with cloves and put beans cook. Remove bones and meat spread-eagle legs. Dip in hot oil, then roll in crushed crackers and fry in hot oil strongly.
SHOULDER ON-FARM.