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Pork Cutlets, or Chops (INGRE- DIENTS Loin of pork)

INGRE- DIENTS. Loin of pork, pepper and salt to taste. AVERAGE COST, 10d. per lb.

Cut the cutlets from a delicate loin of pork, bone and trim them neatly, and cut away a greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops, and broil for about 1 hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gherkins, a few of which should be laid round the dish as a garnish.

TIME.-About hour.

SEASONABLE from October to March.