Cassell's dictionary of cookery

Pork, Curried. — Take two pounds of pork with a moderate share of fat. Cut it into neat slices, and fry these in a little butter until they are nicely browned ; drain them, and put them aside. Put into the butter six onions and one apple finely minced. Move them about until they are quite soft, and work them through a sieve by pressing them with the back of a wooden spoon. Mix with the pulp a tablespoonful of curry powder, a table-spoonful of curry paste, a dessert-spoonful of ground rice, three-quarters of a pint of stock or water, and a little salt. Stir the sauce over the fire till it boils, put in the slices of pork, let these boil up, then draw the saucepan to the side of the fire, and simmer gently until the curry is done enough. Take out the pieces of meat, boil the sauce quickly for two or three minutes, pour it over the curry, and serve. Send a little rice to table on a separate dish. Time to boil the curry, three-quarters of an hour. Probable cost, pork, lOd. per pound. Sufficient for three or four people. Pork Cutlets.— Pork cutlets are best taken from the neck or fore loin of small, dairy-fed pork, not very fat. They should be neatly trimmed, the chine bone removed, and the end of the bone bared about an inch. The skin should be scored at regular intervals, and the cutlets flattened with a cutlet-bat, and then broiled or fried according to the directions given in the following recipes. POR ( 604 ) POR Pork Cutlets, Broiled.— Prepare the cutlets according to the directions given above ; season with pepper and salt, brush them over with oil, and place them on a hot gridiron over a clear tire. Turn them two or three times that they may be equally browned on both sides, and let them be thoroughly cooked. Put them on a hot dish, and send tomato or piquant sauce, sauce Robert, or any other appropriate sauce, to table with them. Pork cutlets may be served with the same accompaniment as pork chops {see Pork Chops). The appearance of the cutlets will be improved if they are lightly brushed over with a little glaze, but they must be quickly served after they are taken from the tire or they will be spoiled. Time to broil, sixteen to eighteen minutes. Probable cost, Is. per pound. Sufficient, one pound for two persons. Pork Cutlets, Fried.— Pork cutlets may be fried according to the directions given for pork chops, or as follows : — Melt two ounces of butter in a saucepan, and stir into it a teaspoonful of chopped parsley, a tea-spoonful of chopped sage, and a tea-spoonful of finely-minced shallot. Move these ingredients about for a minute, then add a little salt and pepper and two eggs well beaten. Dip the cutlets first into this mixture, then into finely-grated bread- crumbs, and let them stand ten minutes. Melt a little butter in the frying-pan, fry the cutlets in it, and when done enough, serve with good brown sauce in a tureen. Time to fry, fifteen to eighteen minutes. Probable cost. Is. per pound. - Sufficient, one pound for two or three persons. Pork Cutlets, Marinaded.— Mince an