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Pork Cutlets, with Sauce Robert

Take two pounds of properly trimmed pork cutlets, and lay them in a deep dish. Put a glass of vinegar, a glass of sherry, a bunch of parsley, a small sprig of thyme, two bay-leaves, three shallots, a blade of mace, eight pepper-corns, and two allspice into a saucepan. Let these ingredients boil up, then turn the mixture into a basin, and when quite cold, pour it over the cutlets. Let them lie in the mixture twelve hours, turning them two or three times. When wanted, drain and dry them, egg and bread-crumb them, and broil over a clear fire until they are thoroughly cooked. Serve in a hot dish, and pour half a pint of sauce Robert over them.