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Classic
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page 144
open pan on both sides for a few minutes until of a light brown color, moving
them about in the pan frequently so that the fat will not scorch. When done
through and through take them from the fire at once so that they will retain
their full juiciness. These cutlets are appropriate with the finest kinds of
vegetables or potato dishes. A gravy made of extract of beef with capers
anchovy, etc., can be made for the cutlets, sprinkling a few drops of lemon
juice over them, or else they may be garnished with large apple slices stewed in
butter.
140. Smoked Raw Ham Steaks. Cut the slices, about 1/2 inch thick and lay them in
milk over night, which is particularly essential when the ham is very salty or
dry; pound the slices on both sides with the edge of a dull knife, dip into a
beaten egg with a little pepper, turn in bread or cracker crumbs and fry in hot
butter in an open pan on a very moderate fire--a hot fire will harden the meat;
turn them quite often until they are of a golden brown color.
141. Chopped Pork Steaks are prepared like chopped beef steaks, (see No. 17).
Fry them with browned onions or in melted butter.
142. Pork Tenderloin. Pound the meat slightly, sprinkle with a little salt, put
it into the pan with melted butter, fry until slightly browned and then keep
them tightly covered on a slow fire for 15 minutes longer, turning once. Then
add some cream and fry 15 minutes longer, basting frequently, until they are
tender enough to be easily pierced with a fork. Before serving add a little
flour as usual, and a few minutes after enough bouillon or water to make the
gravy, which is flavored with a few lemon slices.
143. Sweet-sour Ragout of Pork. A piece from the neck or any cut from the breast
can be taken. Divide the meat into pieces of appropriate size and proceed
precisely as directed for ragout of hare ("Hasenpfeffer" ).
144. Pork Croquettes in South Germany Style. (Sueddeutsche Schnitzchen.) These
can be made from any kind of meat besides pork. Chop 1 pound of tender fat pork
very finely together with a small onion or an eschalot steamed in butter. Then
stir with 12 freshened,
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