This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Neat slices of cold roast leg of pork seasoned, broiled; served with mixture of onions and apples stewed together with wine.
Saddle of fresh pork.
Roast rack of pork, with remouladc sauce with chopped pickles.
Salt pork with cabbage.
Pork chops with Robert sauce.
Pork tenderloins larded braised and glazed, dressed in a circle on dish with stewed white pickled cabbage in center, and brown sauce. Can have spinach or apple sauce instead of cabbage, and name according.
Tenderloin slices with curry sauce.
(1) Split open, flattened, seasoned with salt, pepper, powdered sage; broiled; served with a sauce made of the gravy from fried sausages. (2) Served with fried onions, (3) Served with fried apples. (4) Served with butter and fried sweet potatoes, (5) Served with maitre d'hotel butter and potato chips.
Pork steak stuffed, rolled up and roasted or braised; onion sauce.
Pork tenderloins cut small and pounded in a mortar, seasoned with salt and pepper, and sage and rosemary, or with spiced salt; mixed with some hot butter; packed in a jar and baked in slow oven; pressed down again when done, and grease drained off; eaten cold or in sandwiches. (See Backbone, Head Cheese, Echinee, Pig, Sausages).