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.