The next one is even more unorthodox than the last— but do not let it frighten you—a Soubise Sauce is as pleasing an accompaniment to roast pork as the classical Apple Sauce.
Roast leg, or fillet of pork, 1/2 a lb. of onions, 2 ozs. of butter, 1 heaped tablespoon of flour, 1 gill of milk, 2 tablespoons of thick cream, salt, pepper and a pinch of sugar.
Roast the pork in the ordinary way and serve with the following sauce: Slice the onions very thinly— if they are old onions, they should be blanched in boiling water for a few minutes—and put them in a saucepan with the butter. Cover, and simmer gently, without colouring, for 15 minutes. Sprinkle with flour and mix thoroughly, then add the milk, and season with salt, pepper and a little sugar. Let this simmer very gently for at least half an hour, stirring occasionally. Now rub the onions through a wire sieve, rinse the saucepan and put the puree back in it. Add a small piece of butter, the cream, and should it seem too thick, add a little hot milk. Simmer for a few minutes and serve in a sauce-boat.