Cut pork into large portion pieces, salt, pepper and fry in a part of fat. Sautee onion in the remaining fat.

Put lard slices on the bottom of stew-pan, scatter over meat and onion. Pour with stock and stew until done. Dress with mashed garlic.

Prepare bread toasts.

Serve fritters on toasts with lard and onion, seasoning with chopped greens.

Garnish with stewed potatoes. Serve fresh or pickeled cucumbers apart.