Put 3 or 4 lbs. of lean pork in a saucepan with 3 pints of cold water. Bring to the boil, reduce by half, and skim carefully. Then add 1 bottle of Swiss brown beer, 1 sliced onion, 1 or 2 sliced carrots, turnips, 2 or 3 cloves, 1 tablespoon of sugar, 1 slice of bread crust, 1 bayleaf, salt and peppercorns, and simmer till tender. Place the meat on a hot dish and strain a little of the sauce over it.