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PORK (a la Francaise)

Take about four pounds of loin of pork, and let it lie for two days in a marinade composed of a shallot finely minced, a table-spoonful of chopped parsley, six peppercorns, a dessert-spoonful of salt, and a quarter of a pint of salad oil. Rub the mixture well into every part of the pork, and cover the meat up in an earthen pan. Roast it well, basting it frequently, using during the last half hour the oil in which it was marinaded. Serve it on a hot dish with brown gravy round it, and with a sauce made as follows in a tureen. Chop fine an apple and a small onion; fry them in butter till tender, then crush to pulp, mix a tea-cupful of stock with them, and add a little salt and cayenne, a spoonful of mustard, a spoonful of sugar, and the juice of a lemon. Stir over the fire till it boils, add a spoonful of cognac, and serve.