No. 507 Neck of Pork à la Vénitienne.
Put two tablespoonfuls of chopped onions into a stewpan, with an ounce of butter, fry rather brown, then add half a tablespoonful of flour (mix well), and twelve ditto of brown sauce, reduce it until thick, add half a tablespoonful of chopped parsley, one ditto of chopped mushrooms, and season with half a teaspoonful of sugar, a little salt, and cayenne pepper; let it cool, open part of the neck lengthwise between the skin and the flesh, put in the above preparation, tie up the neck in oiled paper and roast it, then prepare the following sauce: put two chopped eschalots in a stewpan, with a spoonful of salad oil, two tablespoonfuls of common vinegar, and a small piece of glaze; boil five minutes, then add six tablespoonfuls of brown sauce (No. 1), six of consommé, and six ditto of tomata sauce (No. 37); boil altogether ten minutes, pour the sauce on your dish and serve the pork upon it.