[1383—FRESH LEG OF PORK]
[1384—FRESH PORK FILLETS]
[1385—FRESH NECK OF PORK]
Relevés of fresh pork are only served at family and bourgeois meals. They are always roasts and allow of all the dry or fresh vegetable garnishes, as well as the various vegetable purées, and the pastes, such as macaroni, noodles, polenta, gnochi, &c. I shall, therefore, give only a few recipes, and shall select Fresh Neck of Pork as the typical joint.
[1386—FRESH NECK OF PORK A LA CHOUCROÛTE]
Roast the neck of pork and withdraw it from the oven a few minutes before it is done.
Keep it in the stove for an hour, that its cooking may be completed gently; but remember, that if a stove is not available, the cooking of the piece should be well finished in the oven; for pork is indigestible when it is not thoroughly well cooked.
Meanwhile, prepare a garnish of sauerkraut (No. [2097]), and, during the last hour of its cooking, sprinkle it frequently with the fat of the neck.
Dish the neck; clear the sauerkraut of any superfluous fat, and set it round the piece of meat in spoonfuls; slightly pressing it in so doing.