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Pork, Loin of, with Sauce Robert

Roast a loin of pork in the usual way, baste liberally, and when done enough serve on a hot dish with a sauce prepared as follows poured round it. Cut four good-sized onions into small pieces, fry them in two ounces of butter until they are lightly browned. Sprinkle an ounce of flour over them, and stir them about with a wooden spoon over a gentle fire for two minutes. Add a little salt and pepper, a pint of stock, and a tea-spoonful of Bovril, and let the sauce simmer gently for a quarter of an hour, stirring it all the time. Pour it on a hot dish, lay the joint upon it, and serve immediately. Send apple sauce to table in a tureen. A little made mustard may be added to the sauce, if liked. Loin of pork, when served with this sauce, is sometimes stewed instead of being roasted. To do this, put the joint with a small portion of clarified butter into a stewpan just large enough to hold it. Let it brown brightly on both sides, then pour over it as much stock as will cover it, and add a bunch of sweet herbs, an onion stuck with two cloves, a little salt and pepper, and a glass of light wine; let it simmer gently for two hours, and baste two or three times at intervals during the cooking. Serve the pork on a hot dish with the sauce poured round it. Time to roast a loin weighing about four pounds, one hour and a quarter. Probable cost, 9 1/2d. to 10 1/2d. per pound. Sufficient for five or six persons.