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PORK, FILLETS OF (a la Perigueux)

Bone a small neck of pork, trim off all the fat, and lard one side with strips of fat bacon. Place it in a deep pan, on a bed of sliced carrot, onion, and a bouquet garni, season with pepper and salt, and moisten with a glass of sherry and a gill of brown stock. Let it come to the boil, and finish cooking in a moderate oven, basting it well from time to time. When done, take it up, strain the liquor into a small stewpan, add about three-quarters of a pint of PERIGUEUX SAUCE, boil up, and let it simmer a few minutes. Dish up the neck, cut into fillets about a quarter of an inch thick; pour some of the sauce over, and serve the remainder separately. A mound of mashed potatoes will serve as a base for the fillets, and much improve the appearance of the dish.