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Fried Pork Cutlets

Cut off all the skin and most of the fat from a loin of pork, and chop it up into cutlets, which place in a fryingpan with a lump of butter, and fry to a good golden brown color. In the meanwhile, put the bones, skin and any trimmings of bacon or ham, into a saucepan with a couple of onions cut into slices, and when they become well browned, pour over them sufficient water to nearly cover, and boil for two hours, then strain and skim off all fat; pour into another saucepan with a little isinglass to thicken it, and mix in a little browning to color. Brush the cutlets over with this glaze, put them on a dish and pour over a little tomato sauce, serving quickly.