The tenderloins are unlike any other part of the pork in flavor. They
may be either fried or broiled; the latter being drier, require to be well-
buttered before serving, which should be done on a hot platter before the
butter becomes oily. Fry them in a little lard, turning them to have them
cooked through; when done, remove, and keep hot while making a gravy
by dredging a little flour into the hot fat✪ Pork Tenderloins; if not enough add a little butter
or lard, stir until browned, and add a little milk or cream, stir briskly, and
pour over the dish. A little Worcestershire sauce may be added to the
gravy if desired.
MEATS,
141
PORK CUTLETS.
Cut them from the leg, and remove the skin; trim them and beat them,
and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and
on a flat dish a mixture of bread crumbs, minced onion and sage✪ Pork Cutlets. Put
some lard or drippings into a frying pan over the Are, and when it boils
put in the cutlets, having dipped every one flrst in the egg, and then in
the seasoning. Fry them twenty or thirty minutes, turning them often.
After you have taken them out of the frying pan, skim the gravy, dredge
in a little flour, give it one boil, and then pour it on the dish round the
cutlets.
Have apple sauce to eat with them.
Pork cutlets prepared in this manner may be stewed instead of being
fried. Add to them a little water, and stew them slowly till thoroughly
done, keeping them closely covered, except when you remove the lid to
skim them.
PORK CHOPS AND PRIED APPLES.
Season the chops with salt and pepper and a little powdered sage; dip
them into bread crumbs. Fry about twenty minutes or until they are
done. Put them on a hot dish; pour off part of the gravy into another
pan to make a gravy to serve with them, if you choose. Then fry apples
which you have sliced about two-thirds of an inch thick, cu✪ Pork Chops and Fried Applestting them
around the apple so that the core is in the centre of each piece; then cut
out the core. When they are browned on one side and partly cooked, turn
them carefully with a pancake turner, and finish cooking; dish around the
chops or on a separate dish.
PRIED PORK CHOPS.
Fry them the same as mutton chops. If a sausage flavor is liked,
sprinkle over them a little powdered sage or summer savory, pepper and
salt, and if a gravy is liked, skim off some of the fat in the pan and stir in
a spoonful of flour; stir it until free from lumps, then season with pepper
and salt and turn in a pint of sweet milk✪ Pried Pork Chops. Boil up and serve in a gravy
boat.
PORK PIE.
Make a good plain paste. Take from two and a half to three pounds of
the thick ends of a loin of pork, with very little fat on it; cut into very
thin slices three inches long by two inches wide; put a layer at the bottom
142
MEATS.
✪ Pork Pie
Page 92 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well-buttered before serving, which should be done on a hot platter before the butter becomes oily. Fry them in a little lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a little flour into the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish. A little Worcestershire sauce may be added to the gravy if desired.
PORK CUTLETS.
Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and on a flat dish a mixture of bread crumbs, minced onion and sage. Put some lard or drippings into a frying pan over the Are, and when it boils put in the cutlets, having dipped every one first in the egg, and then in the seasoning. Fry them twenty or thirty minutes, turning them often. After you have taken them out of the frying pan, skim the gravy, dredge in a little flour, give it one boil, and then pour it on the dish round the cutlets.
Have apple sauce to eat with them.
Pork cutlets prepared in this manner may be stewed instead of being fried. Add to them a little water, and stew them slowly till thoroughly done, keeping them closely covered, except when you remove the lid to skim them.
PORK CHOPS AND FRIED APPLES.
Season the chops with salt and pepper and a little powdered sage; dip them into bread crumbs. Fry about twenty minutes or until they are done. Put them on a hot dish; pour off part of the gravy into another pan to make a gravy to serve with them, if you choose. Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apple so that the core is in the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pancake turner, and finish cooking; dish around the chops or on a separate dish.
FRIED PORK CHOPS.
Fry them the same as mutton chops. If a sausage flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt, and if a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour; stir it until free from lumps, then season with pepper and salt and turn in a pint of sweet milk. Boil up and serve in a gravy boat.
PORK PIE.
Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it; cut into very thin slices three inches long by two inches wide; put a layer at the bottom
Records on this page
Pork TenderloinsPork CutletsPork Chops and Fried ApplesPried Pork ChopsPork Pie