Carefully rinse the pork head, belly, hearts and kidneys and put them in hot water with salt, two to three bay leaves, 10 peppercorns, 6 to 8 spice grains, the grained soup, an onion and some root vegetables and cook them gently, but not too soft. Roughly dice the meat and keep it warm for the time being in a little strained soup.
Sauté the sliced onions in skimmed stock fat, add 10 crushed peppercorns, sprinkle with 1 tbsp. sugar, which should brown very lightly, extinguish with 1 tbsp. vinegar, fill up with the cucumber stock, let it boil, sprinkle in the crumbled bread or gravy cake and cook gently for about 10 minutes.
Dry roast the flour in a small pan, stirring continuously until brown, cool, mix with a little cold butter and add to the sauce mixture form.
Cut the cucumber into cubes, add it as well, let it all boil up, stir in the meat, then do not make it strong anymore and season it with a little bit of marjoram, 3 tbsp. sugar, vinegar, powidl, pepper and salt.
Serve with dumplings of boiled potatoes and beet, cabbage or celery salad, pickled or mustard gherkins.
However, the recipe is certainly not intended for 2 people **.
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