Quarter of Pork Valenciennes

Have a quarter of a young pork, salted for eight days without any saltpetre, and when ready for use wash it well in cold water; remove the hip bone, tie it up and cook it in water; when three quarters done drain, suppress the rind and finish cooking in the oven, and glaze with some clear gravy (No. 402) and white wine. Dress it on a long dish, trim the handle with a frill or ruffle (No. 10) and garnish around with risot (No. 739) in which two pounds of sausages have been boiled, finishing with a pinch of Spanish red pepper; at each end lay stuffed tomatoes (No. 2842), the rice on the sides, the slices of sausages on top. Cover the meat with an espagnole sauce (No. 414) well reduced with tomato sauce (No. 549) and seasoned with prepared red pepper; (No. 168); serve at the same time a sauce-boat of the same sauce.