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 with a teaspoonful of chopped sage, half ditto of sugar, and half of salt, finish with the yolks of three eggs, stir over the fire half a minute to set the eggs, and spread it over the pork half an inch in thickness, egg and bread-crumb over it, place it in the oven ten minutes, salamander a light brown, and serve the following sauce round it: put fifteen spoonfuls of brown sauce (No. 1) and six of consommé in a stewpan, with two of Harvey sauce, one of catsup, and half a one of Chili vinegar, boil altogether ten minutes, and finish with a little sugar, salt, and pepper, if required.