Have in a stewpan and on a slow fire three or four tablespoonfuls of
sweet-oil; when hot put the loin in, turn it over till of a yellow color
all around, then add a bay-leaf, salt, pepper, and a pint of warm water;
simmer four hours, and serve with the following sauce, which you must
have prepared at the same time: Fry in butter till of a golden color ten
middling-sized onions, then add to them half a glass of claret wine, two
tablespoonfuls of broth, and two of the juice of the loin, ten mushrooms
(if handy); simmer till cooked, and strain. Mix the sauce with the juice
of the loin, and put it on a dish, place the loin upon it, and serve
with the onions and mushrooms around the meat.
In case the juice of the loin should be found too fat, throw in it (and
before mixing it with the sauce) a few drops of cold water, and skim off
the fat.
The only thing to throw away before mixing is the bay-leaf.
_Another way, or prepared with a Garniture of Cabbages._--Put in a
stewpan and set on a good fire a piece of butter the size of an egg;
when melted, add four onions and two small carrots, cut in slices; fry
them two or three minutes, then put the loin in, with half a bay-leaf,
wet with warm broth; then subdue the fire, let simmer about two hours
and a half; strain the sauce on a dish, place the meat on it, and serve
with a garniture of cabbages around.