342. Loin or Neck of Pork à la Piémontaise

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the pork
for the sauce
to serve with
Instructions (12)
  1. Roast the neck or loin of pork plainly.
  2. Peel and dice four onions.
  3. Put the diced onions into a stewpan with two ounces of butter.
  4. Stir the onions over the fire until rather brown.
  5. Add a tablespoonful of flour and mix well.
  6. Add a good pint of broth (if any) or water.
  7. Add an ounce of glaze.
  8. Boil the sauce for ten minutes.
  9. Add two tablespoonfuls of French mustard, a little pepper, salt, and sugar.
  10. Pour the sauce upon the dish.
  11. Dress the roasted joint of pork upon the sauce.
  12. Serve with a little apple sauce separate in a boat.
Original Text
342. Loin or Neck of Pork à la Piémontaise.—The neck or loin must be plain roasted; you have peeled and cut four onions in dice, put them into a stewpan, with two ounces of butter, stir over the fire until rather brown, then add a tablespoonful of flour, mix well, add a good pint of broth, if any, or water, with an ounce of glaze, boil ten minutes, add two tablespoonfuls of French mustard, with a little pepper, salt, and sugar, pour the sauce upon the dish, and dress your joint upon it; serve with a little apple sauce separate in a boat.
Notes
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