Loin of Pork a la Reglain

Trim a loin of pork cut off from the first rib as far down as the ham, leaving but a quarter of an inch of fat on its surface; rub this over with salt and leave it so for twenty-four hours; wash, drain and wipe, then set it in a saucepan with melted fat, minced onions and garnished parsley. Place the saucepan on the fire to brown the meat slowly, and when a fine color moisten to a quarter of its height with stock (No 194a), bring to a boil and finish cooking in the oven. Half an hour before serving plunge one pound of rice in boiling water; set it on the fire and at the first boil take it off to pour in some cold water to stop the boiling, then return it to the fire and remove again at the first boil, now cover the saucepan and leave the liquid to simmer without letting it actually boil for ten minutes longer. Pour the rice on a sieve, drain it well and put it back into the saucepan with half the meat stock; boil it up then set it in a moderate oven; the rice ought to absorb the stock, and when well cooked press it into a border mold (Fig. 139) previously dipped in cold water, then unmold it. Cut the loin up into about two ounce pieces without any bones and scarcely any fat; pare them into quarter inch squares; reduce the remaining stock with as much veloute (No. 415), add the meat, season with a dash of prepared red pepper (No. 168), heat well then dish the meat up inside a border and pour the sauce over; dredge with chopped parsley and serve.