(1798). Back Of Pork Crown-Shaped With Small Onions (Carre De Porc En Couronne Aux Petits Oignons)

, Cut off two racks containing six cutlets each, both the same length and height, leaving on a part of the loin; suppress the chine bone as far as the beginning of the ribs and lay the meats in a round or oval deep dish so that the kernel of the chops be inside and the ends of the cutlets outside; tie the ends together with a piece of string and fill the inside of the crown thus obtained with sausage forcemeat into which has been mixed eggs and bread-crumbs, then cook in the oven for an hour and a half. Fry sixty small onions or more in butter, having them only slightly browned, then finish cooking in stock (No. 194a) till they fall to a glaze; dress and glaze the crown, garnish the center with onions and pour a Robert sauce (No. 533) over the whole, or a Provencal sauce (No. 529) to which add a little tomato sauce (No. 549).

(1799). Back Of Pork On The Spit (Carre De Porc A La Broche)

Cut a rack of fresh pork containing six to eight ribs; leave it covered a quarter of an inch thick with its own fat and pare the chine bone; saw it off as far as the edges of the ribs, separate the adhering meat on top of the ribs and cut them so they are only two and a half inches long; score the top into lozenges, roll over the flap and tie up the rack with eight rows of string; lay it on the spit and leave it to cook for about an hour, basting it occasionally. Glaze, dress and serve over some clear gravy No. (404).

(1800). Back Of Pork With Stuffed Peppers (Carre De Porc Aux Piments Farcis)

Obtain a rack of pork containing eight ribs with the breast; remove the chine bone, and saw it off at the beginning of the ribs, bone also the breast leaving on only two and a half inches of the ribs; remove the fat all but a quarter of an inch and score this into lozenges. Roll over the flap, tie and set the meat in a china dish, season with salt, pepper, thyme, bay leaf, parsley and round slices of onion, pouring over some sweet oil and lemon juice. Wrap the rack and its marinade in several sheets of buttered paper, lay it in a baking pan, besprinkle with fat and cook it in a sufficiently hot oven for one hour. Twenty minutes before serving unwrap and leave the meat in the oven to brown and glaze to a fine color. Place the vegetables in a saucepan with some espagnole sauce (No. 414) and white wine; skim off the fat and reduce. Dress the rack, surround it with stuffed peppers (No. 2768), and pour some of the sauce over, serving the remainder at the same time but separately.