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Pork Cutlets, Savoury

Savoury pork cutlets may be dressed according to the directions given for savoury pork chops (see PORK CHOPS, SAVOURY), or as follows. Take a moderate-sized saucepan with a closely-fitting lid. 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 all-spice berries. 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 bread-crumbs. 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, 1s. per pound. Sufficient for two or three persons.