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page 130
the hot fat; if not enough add a little butter or lard, stir until browned, and
add a little milk or cream, stir briskly, and pour over the dish. A little
Worcestershire sauce may be added to the gravy if desired.
PORK CUTLETS.
Cut them from the leg, and remove the skin; trim them and beat them, and
sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat
dish a mixture of bread-crumbs, minced onion and sage. Put some lard or
drippings into a frying pan over the fire, and when it boils put in the cutlets;
having dipped every one first in the egg, and then in the seasoning. Fry them
twenty or thirty minutes, turning them often. After you have taken them out of
the frying-pan, skim the gravy, dredge in a little flour, give it one boil, and
then pour it on the dish round the cutlets.
Have apple sauce to eat with them.
Pork cutlets prepared in this manner may be stewed instead of being fried. Add
to them a little water, and stew them slowly till thoroughly done, keeping them
closely covered, except when you remove the lid to skim them.
PORK CHOPS AND FRIED APPLES.
Season the chops with salt and pepper and a little powdered sage; dip them into
bread-crumbs. Fry about twenty minutes, or until they are done. Put them on a
hot dish; pour off part of the gravy into another pan to make a gravy to serve
with them, if you choose. Then fry apples which you have sliced about two-thirds
of an inch thick, cutting them around the apple so that the core is in the
centre of each piece; then cut out the core. When they are browned on one side
and partly cooked, turn them carefully with a pan-cake turner, and finish
cooking; dish around the chops or on a separate dish.
FRIED PORK CHOPS.
Fry them the same as mutton chops. If a sausage flavor is liked, sprinkle over
them a little powdered sage or summer savory, pepper and salt, and if a gravy is
liked, skim off some of the fat in the pan and stir in a spoonful of flour; stir
it until free from lumps, then season with pepper and salt and turn in a pint of
sweet milk. Boil up and serve in a gravy boat.
PORK PIE.
Make a good plain paste. Take from two and a half to three pounds of the thick
ends of a loin of pork, with very little fat on it; cut into very thin slices
three inches long by two inches wide; put a layer at the bottom of a pie-dish.
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