The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

in season. No. 503. _Leg of Pork sauce Robert._ Score the skin of the leg with a sharp knife, oil some paper, wrap the leg up in it, and roast about two hours and a half of a nice yellow colour; have ready the following sauce: put four tablespoonfuls of chopped onions into a stewpan, with two ounces of butter, stir over a moderate fire till the onions are nicely browned, then add three tablespoonfuls of tarragon vinegar (let it boil), a quart of brown sauce (No. 1), half a pint of consommé, and a little brown gravy; let it boil at the corner of the stove about twenty minutes, skim it well, reduce it till it adheres to the spoon, season with a little cayenne pepper, salt, and two tablespoonfuls of French mustard; when ready to serve add twenty small gherkins, twenty pickled mushrooms, twenty small quenelles (No. 120), pour the sauce in the dish, dress the leg upon it, put a paper frill on the knuckle and serve. No. 504. _Leg of Pork à la Piedmontaise._ Roast the leg as before, and prepare the sauce thus: put two tablespoonfuls of chopped onions into a stewpan, with four of Indian pickle vinegar, let boil a few minutes, then add twenty tablespoonfuls of brown sauce (No. 1), and ten ditto of consommé, let boil twenty minutes, skim well, season with a little cayenne pepper, sugar, and salt, pass it through a tammie into a clean stewpan, stone forty French olives, put them into the sauce, glaze the pork and pour the sauce round. No. 505. _Loin of Pork à la Bourguignote._ Trim a small loin of pork, cut off all the rind, wrap it in oiled paper, and roast of a nice yellow colour; have ready the following preparation: cut six large onions in small dice and put them in a stewpan, with two ounces of butter; let them stew over a slow fire till quite tender and rather brown, then add half a tablespoonful of flour (mix well), and fifteen of brown sauce (No. 1); boil twenty minutes, season