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Pork Cutlets, or Chops (INGRE- DIENTS Loin)

INGRE- DIENTS.-Loin, or fore-loin of pork, egg and bread-crumbs, salt and pepper to taste; to every tablespoonful of bread-crumbs allow teaspoonful of minced sage; clarified butter.

AVERAGE COST, 10d. per lb.

PORK, GRISKİN OF. cutlets, and scrape the top part of the bone.

Brush them over with egg, sprinkle with bread-crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying-pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.

TIME. From 15 to 20 minutes.

SEASONABLE from October to March.

Note. The remains of roast loin of pork may be dressed in the same manner.

Pork Cutlets. (Cold Meat Cookery.) - INGREDIENTS. -The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/24 pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard. AVERAGE COST, exclusive of the cold pork, 4d.

Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions.

Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve.

TIME.-5 to 7 minutes.

SEASONABLE from October to March.