Score the skin of the leg with a sharp knife, oil some paper, wrap the leg up in it, and roast about two hours and a half of a nice yellow colour; have ready the following sauce: put four tablespoonfuls of chopped onions into a stewpan, with two ounces of butter, stir over a moderate fire till the onions are nicely browned, then add three tablespoonfuls of tarragon vinegar (let it boil), a quart of brown sauce (No. 1), half a pint of consommé, and a little brown gravy; let it boil at the corner of the stove about twenty minutes, skim it well, reduce it till it adheres to the spoon, season with a little cayenne pepper, salt, and two tablespoonfuls of French mustard; when ready to serve add twenty small gherkins, twenty pickled mushrooms, twenty small quenelles (No. 120), pour the sauce in the dish, dress the leg upon it, put a paper frill on the knuckle and serve.
No. 504. Leg of Pork à la Piedmontaise.
Roast the leg as before, and prepare the sauce thus: put two tablespoonfuls of chopped onions into a stewpan, with four of Indian pickle vinegar, let boil a few minutes, then add twenty tablespoonfuls of brown sauce (No. 1), and ten ditto of consommé, let boil twenty minutes, skim well, season with a little cayenne pepper, sugar, and salt, pass it through a tammie into a clean stewpan, stone forty French olives, put them into the sauce, glaze the pork and pour the sauce round.
No. 505. Loin of Pork à la Bourguignote.
Trim a small loin of pork, cut off all the rind, wrap it in oiled paper, and roast of a nice yellow colour; have ready the following preparation: cut six large onions in small dice and put them in a stewpan, with two ounces of butter; let them stew over a slow fire till quite tender and rather brown, then add half a tablespoonful of flour (mix well), and fifteen of brown sauce (No. 1); boil twenty minutes, season with a teaspoonful of chopped sage, half ditto of sugar, and half of salt, finish with the yolks of three eggs, stir over the fire half a minute to set the eggs, and spread it over the pork half an inch in thickness, egg and bread-crumb over it, place it in the oven ten minutes, salamander a light brown, and serve the following sauce round it: put fifteen spoonfuls of brown sauce (No. 1) and six of consommé in a stewpan, with two of Harvey sauce, one of catsup, and half a one of Chili vinegar, boil altogether ten minutes, and finish with a little sugar, salt, and pepper, if required.
No. 506. Neck of Pork à la Remoulade, à l’Indienne.
Trim the neck, but do not take off the rind, wrap it in oiled paper and roast as previously; make a good sauce remoulade (No. 717), to which add three tablespoonfuls of chopped Indian pickle, pour the sauce in the dish and dress the pork upon it.
No. 507. Neck of Pork à la Vénitienne.
Put two tablespoonfuls of chopped onions into a stewpan, with an ounce of butter, fry rather brown, then add half a tablespoonful of flour (mix well), and twelve ditto of brown sauce, reduce it until thick, add half a tablespoonful of chopped parsley, one ditto of chopped mushrooms, and season with half a teaspoonful of sugar, a little salt, and cayenne pepper; let it cool, open part of the neck lengthwise between the skin and the flesh, put in the above preparation, tie up the neck in oiled paper and roast it, then prepare the following sauce: put two chopped eschalots in a stewpan, with a spoonful of salad oil, two tablespoonfuls of common vinegar, and a small piece of glaze; boil five minutes, then add six tablespoonfuls of brown sauce (No. 1), six of consommé, and six ditto of tomata sauce (No. 37); boil altogether ten minutes, pour the sauce on your dish and serve the pork upon it.