A guide to modern cookery

of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce. Serve in a hot timbale. 1381—PILAW D’AGNEAU Proceed exactly as explained under “Pilaw de Mouton” (No. 1354), only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater tenderness of lamb’s meat. 1382—CURRIE D’AGNEAU Proceed as for “Currie de Mouton,” after duly allowing, as above, for the greater tenderness of the meat. PORK =Relevés and Entrées.= 1383—FRESH LEG OF PORK 1384—FRESH PORK FILLETS 1385—FRESH NECK OF PORK Relevés of fresh pork are only served at family and bourgeois meals. They are always roasts and allow of all the dry or fresh vegetable garnishes, as well as the various vegetable purées, and the pastes, such as macaroni, noodles, polenta, gnochi, &c. I shall, therefore, give only a few recipes, and shall select Fresh Neck of Pork as the typical joint. 1386—FRESH NECK OF PORK A LA CHOUCROÛTE Roast the neck of pork and withdraw it from the oven a few minutes before it is done. Keep it in the stove for an hour, that its cooking may be completed gently; but remember, that if a stove is not available, the cooking of the piece should be well finished in the oven; for pork is indigestible when it is not thoroughly well cooked. Meanwhile, prepare a garnish of sauerkraut (No. 2097), and, during the last hour of its cooking, sprinkle it frequently with the fat of the neck. Dish the neck; clear the sauerkraut of any superfluous fat, and set it round the piece of meat in spoonfuls; slightly pressing it in so doing. 1387—FRESH NECK OF PORK WITH BRUSSELS SPROUTS 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