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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
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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