4x pork chops
Salt and pepper (to taste)
1/4 cup ketchup
2 table spoons oil
2 tablespoons soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons brown vinegar

steps:
1. Grill the pork in a pan until cooked
2. mix the rest of the ingredients together and pour over the pork in an oven pan
3. place oven pan in the oven for 10minutes on 180 celsius

1. Slice a 2- to 2 1/2 pound piece of lean rump of beef into 12 or 15 pieces.
2. Flatten each slice with a wooden mallet.
3. Season the slices with a little salt and pepper.
4. Spread the center of each with the following stuffing: 1/2 teaspoon poultry seasoning mixed with a little salt.
5. Add a generous 1/4 cup of Madeira or Sherry and mix thoroughly.
6. Roll up each slice.
7. Wrap it with a thin slice of larding pork, and tie it with a string.
8. In a shallow casserole melt 1 tablespoon butter.
9. Spread over the butter 1 onion and 1 carrot, both sliced.
10. Place the rolls of beef side by side on top of the vegetables.
11. Add 1 clove of garlic.
12. Add a faggot made of 1 stalk celery, 4 sprigs of parsley, 1 bay leaf and a pinch of thyme.
13. Spread a little melted butter over the beef rolls.
14. Put the casserole in a moderate oven (375°F).
15. Cook until the rolls have taken on a little color.
16. Sprinkle 1 tablespoon flour over the vegetables around the meat.
17. Add 2 cups red or white wine.
18. If the liquid does not come to the top of the meat, add stock or water.
19. Bring the liquid to a boil.
20. Cover the casserole and braise for 1 1/2 to 2 hours, basting from time to time.
21. If the liquid is reduced too much, add a little stock or water.
22. Just before serving, uncover the pan.
23. Discard the larding pork.
24. Cook the rolls a few minutes longer.
25. Remove them to a serving dish
26. Discard the faggot.
27. Correct the seasoning of the sauce.
28. Pour it over the rolls.
29. Garnish the platter with 1 pound cooked, turned mushrooms and 16 small glazed white onions.

List of ingredients required:

• 2 to 2 1/2 pound piece of rump of beef.
• Salt.
• Pepper.
• 1/2 Teaspoon poultry seasoning.
• 1/4 Cup of Madeira or Sherry.
• Larding pork.
• Butter.
• 1 Onion, sliced.
• 1 Carrot, sliced.
• 1 Clove of garlic.
• 1 Stalk of celery.
• 4 Sprigs of parsley.
• 1 Bay leaf.
• Pinch of thyme.
• 1 Tablespoon flour.
• 2 Cups red or white wine.
• 1 Pound cooked, turned mushrooms.
• 16 small glazed white onions.

1. Soak a country ham overnight.
2. Scrub it thoroughly under running water.
3. Cover it with cold water.
4. Bring the water to a boil.
5. Simmer the ham for 18 to 20 minutes per pound.
6. Let it cool.
7. Cut the skin away.
8. Carve the top of the ham in several thin slices.
9. Cut small uniform circles from these slices.
10. Cut matching rounds of páté de foie gras.
11. Sandwich them with rounds of ham.
12. Coat these medallions with Madeira aspic and decorate each with a small circle of truffle.
13. Arrange a small dome of cooked vegetables glazed with aspic on top of the ham.
14. Arrange an overlapping ring of ham.-and-goose-liver medallions around the vegetables.
15. Edge the ring with chopped aspic mixed with chopped truffles.
16. Coat the sides of the ham and the shank bone with aspic.
17. Decorate to taste with small cutouts of carrot and truffle.
18. Cover the end of the shank bone with a paper frill.
19. Garnish the platter with small tart shells made with puff pastry or unsweetened tart pastry.
20. Fill them with cooked peas, small cooked carrots and potatoes cut in olive shapes, all chilled and glazed with aspic.
21. Cut a slice from the top of small vegetables bound with aspic.
22. Use to complete the garnish.

List of ingredients required:

• Country ham.
• Water.
• Páté de foie gras.
• Madeira aspic.
• Truffle.
• Cooked vegetables (carrots balls, peas and potato balls.)
• Ham and goose liver medallions.
• Carrots.
• Peas.
• Potatoes.
• Puff pastry or unsweetened puff pastry.