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PORK (a I'ltalienne)

Roast the pork in the usual way, and serve it with a sauce prepared as follows. Rub a small saucepan with a clove of garlic, melt an ounce of butter in it, and put in two shallots finely minced. Shake over the fire till the shallots are soft, then dredge a dessert-spoonful of flour over them, and add a quarter of a pint of stock, a table-spoonful of vinegar, a tea-spoonful of bruised capers, half a spoonful of mixed mustard, six peppercorns, and six drops of anchovy essence. Simmer gently for a quarter of an hour, strain, put a small glass of sherry into it, and serve.