12 pork cutlets, about 3 or 4 oz.
5 onions
3 oz. lard
3 lbs. potatoes
Salt, paprika, caraway seed, garlic, green peppers
Tomatoes

Sprinkle salt on the pork cutlets and brown them on both sides in lard. Chop and fry the onions with sufficient paprika as much garlic and some pounded caraway seed. Add meat stock and the pork cutlets. When they are partly tender, add the potatoes cut lengthwise and simmer with some green paprika and tomatoes until tender.