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Pork Cutlets and Onions

Trim the cutlets neatly, sprinkle with pepper, and grill for about five minutes, turning as usual. Then dip them in warmed butter, and coat them with bread-crumbs browned in the oven, with which a pinch of cayenne and of mixed herbs have been mixed. Press these on firmly, then finish the cooking either in a moderate oven, or on the grill, or by frying. Put a ring of fried bread in the middle of the dish, spread it thickly with fried onions, and fill the centre with apple sauce, mixed with a small quantity of rich brown sauce. Dish the cutlets round the bread, and pour a little more apple sauce round the base.