1386—Fresh Neck of Pork à la Choucroûte

Roast the neck of pork and withdraw it from the oven a few minutes before it is done.

Keep it in the stove for an hour, that its cooking may be completed gently; but remember, that if a stove is not available, the cooking of the piece should be well finished in the oven; for pork is indigestible when it is not thoroughly well cooked.

Meanwhile, prepare a garnish of sauerkraut (No. 2097, Sauerkraut (Choucroûte)), and, during the last hour of its cooking, sprinkle it frequently with the fat of the neck.

Dish the neck; clear the sauerkraut of any superfluous fat, and set it round the piece of meat in spoonfuls; slightly pressing it in so doing.