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PORK (a la Blanquette)

Make half a pint of bread (or rice) sauce for each pound of meat to be used. Cut the pork into neat slices and trim off all fat; the best part for this dish is the kidney end of a loin that has been stuffed with a mild sage and onion stuffing. Let it heat through in the sauce, and, if there is no stuffing in the meat, season it with sage or thyme and parsley. When hot through, beat in the yolk of a raw egg for half a pint of sauce, with a morsel of made mustard and chutney. Serve hot, with a border of potato chips. Probable cost, 1s. 3d. to 1s. 6d.