A guide to modern cookery

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 con- centrate 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. When it is three-parts done, set one quart of cooked and well-drained haricot beans round it, and complete the cooking gently. Serve the dish as it stands. 139!—BOILED SALTED PORK A L’ANGLAISE Cook plainly in water three lbs. of shoulder, breast, or gammon of bacon, and add thereto a garnish of vegetables as for boiled beef, and six parsnips. Serve the vegetables round the piece of meat, and send a pease-pudding (prepared as directed below) separately. Pease-pudding: put one Ib. of a purée of yellow or green, split peas into a basin, and mix therewith three oz. of melted or softened butter, three eggs, a pinch of salt, another of pepper, and a little nutmeg. Pour this purée into a pudding basin, and poach it in steam or in a bain-marie. This preparation may also be put into a buttered and flour- dusted napkin; in which case, close the napkin up purse-fashion, tying it up securely with string, and cook the pudding in the same stewpan with the pork. This procedure is simpler than the first and quite as good. Very often a purée prepared from split, yellow or green peas, is used instead of the pudding given above. 1392—PORK PIE Completely line the bottom and sides of a pie-dish with thin slices of raw ham, and prepare, for a medium-sized dish :—(1) one and one-half Ibs. of fresh pork in collops, seasoned with salt and pepper, and sprinkle with two tablespoonfuls of dry Duxelles (No. 223), a pinch of parsley and another of chopped 458 GUIDE TO MODERN COOKERY sage; (2) one and one-half Ibs. of raw, sliced potatoes, and one large, chopped onion. Garnish the bottom of the dish with a litter of collops; cover with potatoes and onions; spread another litter of collops, and begin again in the same order. Add one-quarter pint of water; cover with a layer of fine paste or puff-paste trimmings, which should be well sealed down round the edges; gild with beaten egg; streak the paste with the prongs of a fork; make a slit in the centre of the covering of paste for the escape of steam, and bake in a moderate oven for about two hours. FRESH-PORK CUTLETS. 13093 FRESH-PORK CUTLETS A LA CHARCUTIERE Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time. Dish them in a circle; pour a Charcutiére sauce in their midst, and serve a timbale of potato purée separately. Charcutiére sauce for eight or ten cutlets: prepare one pint of Robert sauce (No. 52) and mix with it, just before dishing up, two oz. of gherkins, cut in short julienne fashion or minced. 1394—FRESH-PORK CUTLETS A LA FLAMANDE Season the cutlets, and fry them on both sides in butter or fat. Meanwhile, peel and slice some eating apples, allowing three oz. of the latter for each cutlet, and put them in an earthenware dish. Set upon them the half-fried cutlets; sprinkle with fat, and complete their cooking, as well as that of the apples, in the oven. Serve the dish as it stands. 1395—COTES DE PORC FRAIS A LA MILANAISE Treat the cutlets a l’anglaise, but remember to add one quart of grated Parmesan to the bread-crumbs. Cook them gently in butter. Dish in a circle; set a milanaise garnish (No. 1258) in the centre, and serve a tomato sauce separately. 1396—FRESH-PORK CUTLETS WITH PIQUANTE OR ROBERT SAUCE