The European cookbook for American homes (from Italy, Spain, Portugal and France)

In a deep bowl mix together all ingredients except the rice. Let stand 2-3 hours, turning the meat over occasionally so that it will be evenly flavored. Place meat with the marinade in a baking pan and put into a hot oven (400° F.). Reduce heat and bake until tender and nicely browned, basting often. Take up meat, remove some of the fat from pan gravy, strain; and put liquid back in pan. Turn the rice into it and mix well; heat and serve with the meat. PORK CHOPS FRIED (Costelletas de Porco Fritas) 6 pork chops 1 bay leaf, minced 1 teaspoon salt 2 cloves, crushed 4 peppercorns, crushed Tomato sauce 1 tablespoon minced parsley Pickles Trim superfluous fat from chops. Mix other ingredients, rub over chops, lay in a bowl and add remaining mixture. Place in refrigerator for 2 days, turning occasionally. Wipe with a napkin and grill, or fry. Serve with tomato sauce; or with a piquant sauce, and pickles. SADDLE OF MUTTON (Quadrado de Carneiro) Saddle of mutton 2 quarts port wine 2 cups meat broth 2 cups wine vinegar 6 cloves 2 bay leaves 6 allspice 6 peppercorns 2 onions, sliced 2 carrots, chopped 1 young turnip, chopped 1 garlic clove, crushed Salt Currant jelly Have saddle nicely trimmed, but leave on the tail (although it will be blackened to a crisp, its flavor must not be lost). Boil all ingredients together 10 minutes, except meat, salt, and jelly. Lay saddle in a deep bowl and pour the boiling mixture over. Let stand 4-5 days, turning occasionally. Take saddle out of the marinade, and dry thoroughly; rub with salt; wrap in plenty of oiled paper, or slip into an oiled thick paper bag. Cook on a spit before an open fire, or under a slow gas grill with door open. When paper is much scorched remove it, saving every drop of dripping. Finish grilling and take up. Meanwhile have marinade strained and the amount of it desired for the sauce reduced one-half or more; mix with drippings and currant jelly to taste and serve in a boat. This is truly a man's dish and a dish for a man cook, since any housewife would object to the blackened color of the meat as it comes from the grill. But underneath the outer crust the flavor is superb, and will delight any gourmet. FILLET OF VENISON (Filete de Veado) 1 small onion, chopped % cup olive oil 1 small carrot, chopped 3 tablespoons vinegar 1 young turnip, chopped 2 cloves 1 piece mace Flour 4 peppercorns Vi cup currants 1 fillet of venison 12 almonds, blanched and Bacon strips for larding shredded 1 orange 2 tablespoons pomegranate pips 1 lemon Salt 1 cup white wine Cayenne