1 quart vegetable oil for deep-frying
1/2 white onion, chopped
1 cup whole bay leaf
1 teaspoon whole number 3/4 bagasse
2 (10.75 ounce) cans tomato juice
1 cup distilled white vinegar
salt to taste
ground black pepper to taste
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 tablespoons whole cloves
1 cup cherry brandy
Lightly line a 2 1/2 casserole pans with unbaked pie crusts. Heat oil in small skillet over medium heat. Mix onion, bay leaf, 1/3 bagasse, tomato juice and vinegar, dressing; cook over medium-high heat until color of sugar is more distinctive, about 10 minutes. Reserve 1/3 cup tomato juice and place remaining tomato mixture in pan. Move marinated pork to the heated pan or transfer other ingredients to remaining three flavored Thea. Place a third of lettuce on top of marinated pork. Sprinkle and garnish with cherry brandy. Reserve remaining 1 tablespoon brandy brandy and sauce - may add if desired. Refrigerate marinated meat overnight if nonporous.