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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

CASSLER RIPPENSPEER (Smoked Loin of Pork - Smoked Pork Roast), German

This is a specialty of the city of Kassel. I have always seen it spelled with a K, as Kassler. RH

Ingredients
  • 2 lbs. smoked loin of pork
  • 4 cups water
  • 1 tbsp. shortening
  • 2 tbsp. flour (if thickening of gravy, is desired)
Preparation Instructions

Put meat into cold water. Heat and let simmer 15 minutes. Remove meat, arrange in casserole, add water and roast in medium oven about 1 hour and 15 minutes. Baste meat several times. When meat is done, mix flour in one cup of cold water, add to gravy and stir well. Serve with mashed potatoes and red cabbage or sauerkraut. Serves 4.

Contributed by Mrs. Anna Munzer, 1950

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