To Broil or Fry Pork Cutlets


Cut them about half an inch thick from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it when it is not liked; dredge a little pepper or cayenne upon them, and broil them over a clear and moderate fire from fifteen to eighteen minutes: sprinkle a little fine salt upon them just before they are dished. They may be dipped into egg and then into bread-crumbs mixed with minced sage, and finished in the usual way.* When fried, flour them well, and season them with salt and pepper first. Serve them with gravy in the pan, or with sauce Robert.

* If broiled, with the addition of these a little clarified butter must be added to the egg, or sprinkled on the cutlets.