Rack of Pork with Stuffed Peppers

Obtain a rack of pork containing eight ribs with the breast; remove the chine bone, and saw it off at the beginning of the ribs, bone also the breast leaving on only two and a half inches of the ribs; remove the fat all but a quarter of an inch and score into lozenges. Roll over the flap, tie and set the meat in a china dish, season with salt, pepper, thyme, bay leaf, parsley and round slices of onion, pouring over some sweet oil and lemon juice. Wrap the rack and its marinade in several sheets of buttered paper, lay it in baking pan, besprinkle with fat and cook it in a sufficiently hot oven for one hour. Twenty minutes before serving unwrap and leave the meat in the oven to brown and glaze to a fine color. Place the vegetables in a saucepan with some espagnole sauce (No. 414) and white wine; skim off the fat and reduce. Dress the rack, surround it with stuffed peppers (No. 2768), and pour some of the sauce over, serving the remainder at the same time but separately.