A guide to modern cookery

better plan than that of transferring it to another dish. 1388—FRESH NECK OF PORK WITH RED CABBAGE A LA FLAMANDE Roast the neck of pork; dish it and surround it with a garnish of red cabbages, prepared à la Flamande (No. 2098). Sprinkle the garnish of vegetables with the gravy of the joint, three-parts cleared of grease. 1389—FRESH NECK OF PORK WITH STEWED APPLES 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 concentrate 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. 1391—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 lb. 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