Roast the neck of pork. Three-parts cook the Brussels sprouts; completely drain them, and put them round the piece of meat, that they may complete their cooking in its gravy and fat, being frequently basted the while.
For this preparation it is well to roast the neck in an earthenware dish, in which it may be served with its garnish—a much better plan than that of transferring it to another dish.
[1388—FRESH NECK OF PORK WITH RED CABBAGE A LA FLAMANDE]
Roast the neck of pork; dish it and surround it with a garnish of red cabbages, prepared à la Flamande (No. [2098]).
[457]
]Sprinkle the garnish of vegetables with the gravy of the joint, three-parts cleared of grease.
[1389—FRESH NECK OF PORK WITH STEWED APPLES]
Roast the neck of pork and see that it is well done.
Meanwhile, peel and mince one lb. of apples; put them in a saucepan with one oz. of sugar and a few tablespoonfuls of water; seal the lid of the saucepan well down, so as to concentrate the steam inside, and cook quickly. When about to serve, thoroughly work the apple purée with a wire whisk, in order to smooth it. Dish the neck with its gravy, three-parts cleared of grease, and serve the apple purée separately in a timbale.
[1390—FRESH NECK OF PORK A LA SOISSONNAISE]
Roast the neck on a dish that may be sent to the table.