2914 Carré de Porc à la Paysanne

Method

Roast the best end in an earthenware dish. When it is half cooked surround it with 1 kg ( lb) potatoes cut in quarters and 250 g (9 oz) sliced onions cooked in butter. Complete the cooking together, basting the garnish frequently with the fat from the roasting of the pork.

On removing from the oven, sprinkle a little roughly chopped parsley on the garnish and serve the dish as it is.

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