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.