1 pound coarse cut of fresh pork. 4: medium potatoes.

1 tablespoonful minced onion.

2 or three leaves green sage or a pinch of ground herbs.

1 level teaspoon minced red pepper.

2 of salt.

1 cup fresh roast meat fat for frying.

3 tablespoons flour.

The fat to fry in is only used temporarily and does not lose anything. Let it be especially saved from the roast meat pan for the brown breakfast stews, and have no unpleasant taste about it. Put it on in a small deep sauce pan to get hot. Gut the meat in pieces, throw two or three at a time into the fat when it is hot enough to hiss, let them get the same sort of brown outside that roast meat has, but quickly; take out with a skimmer. When all the pieces are browned in that way, pour the fat back in your jar, put the pieces of meat back in the same saucepan, add 3 cups of water, the potatoes pared and cut in halves, and the seasoning, and stew until the potatoes are done. Mix the flour in a cup with water and thicken the stew with it.

Cost of material - Pork 10, potatoes 1, flour and seasonings 1; 12c for 8 family portions.