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Wild Boar Cutlets

Take the under fillets of a wild boar; cut them into slices three-quarters of an inch thick and the shape and size of a cutlet. Lay these in an earthen pan, cover with equal parts of vinegar and white wine, and add a head of garlic and a little salt. Leave them for a couple of hours or longer; drain, and dry them with a soft cloth. Sprinkle over them a little finely-chopped parsley, thyme, and sage, and fry them in butter till done enough. Take them up, and pour a little of the marinade into the pan with the butter. When it is quite hot, put the cutlets in a dish, pour the sauce over, and serve garnished with sliced gherkins. If preferred, the cutlets, instead of being fried, may be larded and stewed in a very small quantity of rich gravy glazed, and served with Robert sauce. Time to fry the cutlets, fifteen to twenty minutes. Probable cost, uncertain.