Cassell's dictionary of cookery

onion finely, and lay it at the bottom of a shallow dish, with a bay-leaf, a table-spoonful of chopped parsley, a salt-spoonful of salt, and a salt-spoonful of pepper. Lay the cutlets •upon this mixture, and cover with oil. Let them lie for two hours, turn them, and leave them two hours longer. Fry them in the marinade till they are thoroughly cooked; drain them, place them round a hot dish, pour a little tomato sauce into the centre, and serve. Time to fry, fifteen to eighteen minutes. Probable cost. Is. per pound. Sufficient, one pound for two or three persons. Pork Cutlets, Savoury.— Savoury pork cutlets may be di-essed according to the directions given for savoury pork chops [see Pork C^hops, Savoury), or as follows : — Take a moderate-sized saucepan with a closelyfitting Hd. Melt in this two ounces of fresh butter, and throw into it a table-spoonful each of chopped parsley and sage, a pinch of thyme, three bay-leaves, a blade of mace, and eight allspice. Stir over the fire for a minute, then add a glass of light wine and a pound of properly trimmed pork cutlets. Cover the saucepan closely, and let the contents steam for a quarter of an hour. Take the cutlets up, drain them, and dip them first into beaten egg, and afterwards into finely-grated breadcrumbs. Fry quickly, and serve them round a hot dish, with the sauce poured into the centre. The sauce may be prepared as follows :— Strain the sauce from the cutlets. Skim it, stir a table-spoonful of lemon- juice into it, thicken with a very small portion of flour, and just before sending it to table mix a tea-spoonful of mustard with it. Time, ten minutes to fry the cutlets. Probable cost, cutlets, Is. per pound. Sufficient for two or three persons. Pork Cutlets with Sauce Robert.— Take two pounds of properly trimmed pork cutlets, and lay them in a deep dish. Put a glass of vinegar, a glass of sherry, a bunch of parsley, a small sprig of thyme, two bay-leaves, three shallots, a blade of mace, eight peppercorns, and two allspice into a saucepan. Let these ingredients boil up, then t\im the mixture into a basin, and when quite cold, pour it over the cutlets. Let them lie in the mixture twelve hours, turning them two or thi-ee times. When wanted, drain and dry them, egg and breadcrumb them, and broil over a clear fire until they are thoroughly cooked. Serve in a hot dish, and pour half a pint of sauce Robert over them. Pork, Cutting up and Salting (French method). — xVs soon as the pig is killed, do not scald but singe it. To do this, put the carcase on a truss of straw, and set fire to it windward. Then after turning the pig, burn off any bristles that are left with torches of burning straw. Broom the pig, wash it well with cold water, and scrape it thoroughly with a knife. Open it, and reserve the blood for a black pudding. Throw the fry into cold water, and cleanse the chitterlings. These must be used speedily. Let the pig hang for some hours in an airy situation till it is cool and stiff. Halve it, and cut it up into convenient-sized pieces, of from three to five pounds' weight. The feet and tail, the tongue, nostril, brains, and ears can be left unsalted, and cooked separately, and, if liked, a few roasting pieces also.