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.