Pork Cutlets. — Cut them from a neck of Pork which has
very small bones. Sauter them for twenty minutes, turning
them with the cutlet-tongs till both sides are evenly coloured.
Serve with tomato sauce. Or simmer the Cutlets in stock
flavoured with tomato sauce.
Pork Cutlets from the Loin. — These differ from Pork
Chops in being cut without bone. It is most important to serve
them straight from the pan, and not to keep them waiting. Cut
the cutlets without bone, exactly one inch thick, and leave a
little fat on each. Make a sauce by putting the trimmings
(without any fat), some of the bones, a small sliced onion, three
leaves of sage, and a little salt and pepper, into one pint of
water. Simmer it for four hours, then pass it through a sieve
and reduce it by boiling to half a pint. Thicken as usual, and
add a teaspoonful of lemon-juice. Peel, core, and quarter six
apples, take out the pips, and put them in a stewpan with a
tablespoonful of cold water. Set the pan on a moderate stove
till the apples are quite done and clear. Sweeten them a little,
and beat them well up with half an ounce of butter✪ Pork Cutlets. Fry the
Cutlets golden brown in butter, without using breadcrumbs or
flour, and sprinkle them with finely-powdered sage. Put the
apple in the middle of the dish, arrange the cutlets round it,
and pour the sauce round them.
193
HASHED MEAT AND MINCED MEAT RECHAUFFES.
The reason that Hashed Meat is so often leathery and
tasteless is that the cook has poured hot sauce over cold
meat, or else she has thoroughly cooked the meat a second time,
probably by boiling it. Cooked meat does not require this
treatment. It must be steeped for some hours in the sauce
prepared for it, and then be gradually heated up in that sauce. To
make a Hash properly, cut off every part that has been browned
in the previous cooking, all the skin, and most of the fat. Use
these fragments, with all the bones, well broken, and any
vegetables that can be spared, to make as good a broth as
possible. A little glaze is sure to be wanted. Thicken the broth,
if required, with the usual roux. On no account use Harvey or
Worcester sauce, but depend for the flavouring on dried or fresh
herbs, adding as a finish to the sauce one dessertspoonful of
Marsala. Cut the slices of meat neatly, and let them steep in
the sauce from before breakfast till an hour before luncheon.
Then put the slices of meat into a pan with the sauce, warm it
up either over a very low fire, or, which is far better, set the pan
in the bain-marie with boiling water three inches deep all round
it. Keep the pan closely covered, and let the contents keep
warm. Five minutes before luncheon slightly increase the heat
under the pan, but on no account let the Hash or the sauce boil.
When the steam rises from the surface, turn Hash and sauce
into a silver or plated dish previously heated by scalding it with
boiling water, and serve at once. It is far the best plan to serve
Hashed Meat in a dish with a spirit-lamp underneath. If cold
meat is treated as above the result will be as different as possible
from the dish usually known as Hash. Slices of cold leg of
mutton are excellent if warmed in the sauce given for Hashed
Venison. Beef is excellent as a Hash if the gravy is really good,
and flavoured in making it into sauce with a little mustard-
flour, and a little dried powdered Horseradish.
Page 130 · 1 recipe record on this page
Presented as published in 1898. 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
Pork Cutlets. — Cut them from a neck of Pork which has very small bones. Sauter them for twenty minutes, turning them with the cutlet-tongs till both sides are evenly coloured. Serve with tomato sauce. Or simmer the Cutlets in stock flavoured with tomato sauce.
Pork Cutlets from the Loin. — These differ from Pork Chops in being cut without bone. It is most important to serve them straight from the pan, and not to keep them waiting. Cut the cutlets without bone, exactly one inch thick, and leave a little fat on each. Make a sauce by putting the trimmings (without any fat), some of the bones, a small sliced onion, three leaves of sage, and a little salt and pepper, into one pint of water. Simmer it for four hours, then pass it through a sieve and reduce it by boiling to half a pint. Thicken as usual, and add a teaspoonful of lemon-juice. Peel, core, and quarter six apples, take out the pips, and put them in a stewpan with a tablespoonful of cold water. Set the pan on a moderate stove till the apples are quite done and clear. Sweeten them a little, and beat them well up with half an ounce of butter. Fry the Cutlets golden brown in butter, without using breadcrumbs or flour, and sprinkle them with finely-powdered sage. Put the apple in the middle of the dish, arrange the cutlets round it, and pour the sauce round them.
HASHED MEAT AND MINCED MEAT RECHAUFFES.
The reason that Hashed Meat is so often leathery and tasteless is that the cook has poured hot sauce over cold meat, or else she has thoroughly cooked the meat a second time, probably by boiling it. Cooked meat does not require this treatment. It must be steeped for some hours in the sauce prepared for it, and then be gradually heated up in that sauce. To make a Hash properly, cut off every part that has been browned in the previous cooking, all the skin, and most of the fat. Use these fragments, with all the bones, well broken, and any vegetables that can be spared, to make as good a broth as possible. A little glaze is sure to be wanted. Thicken the broth, if required, with the usual roux. On no account use Harvey or Worcester sauce, but depend for the flavouring on dried or fresh herbs, adding as a finish to the sauce one dessertspoonful of Marsala. Cut the slices of meat neatly, and let them steep in the sauce from before breakfast till an hour before luncheon. Then put the slices of meat into a pan with the sauce, warm it up either over a very low fire, or, which is far better, set the pan in the bain-marie with boiling water three inches deep all round it. Keep the pan closely covered, and let the contents keep warm. Five minutes before luncheon slightly increase the heat under the pan, but on no account let the Hash or the sauce boil. When the steam rises from the surface, turn Hash and sauce into a silver or plated dish previously heated by scalding it with boiling water, and serve at once. It is far the best plan to serve Hashed Meat in a dish with a spirit-lamp underneath. If cold meat is treated as above the result will be as different as possible from the dish usually known as Hash. Slices of cold leg of mutton are excellent if warmed in the sauce given for Hashed Venison. Beef is excellent as a Hash if the gravy is really good, and flavoured in making it into sauce with a little mustardflour, and a little dried powdered Horseradish.
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Pork Cutlets