Pork Cutlets half-Glaze and with Apples
Cut off and pare twelve cutlets from two racks of a young pig-they should weigh about five ounces each after being nicely trimmed, range them in a sauteing pan covered with a layer of melted butter, add a bunch of parsley garnished with a clove, thyme, bay leaf, and season with salt and pepper. Pour over half a gill of Madeira wine, cover with buttered paper, put on the lid, and
DIVISION OF PORK (Division du Porc).
A pork is divided in two parts called halves, and each of these in thirteen, making twenty-six in all, exclusive of the head, which forms the twenty-seventh:
1. Feet--(Pieds)
2. Chine--(Echine)
3. Tenderloin--(Filet)
4. Back Fat--(Lard)
5. Shoulder--(Epaule)
6. Ham--(Jambon)
7. Leaf Lard--(Panne)
8. Fore Knuckle--(Jarret de Devant)
9. Hind Knuckle--(Jarret de Derriere)
10. Breast--(Poitrine)
11. Tail--(Queue)
12. Sirloin--(Longe)
13. Neck--(Cou)
The intestines not included in these are composed of:
1. Gut--(Chaudin)
2. Casing--(Menu)
3. Stomach--(Panse)
4. Liver--(Foie)
5. Lights--(Mou)
6. Caul Fat--(Crepine)
7. Crow--(Fraise)
when the liquid reaches boiling point place it in a slack oven so that the chops cook slowly and brown slightly without attaching to the dish; after twenty minutes turn them over. Should the butter become too hot add a little broth (No. 194a) until thoroughly cooked, and when assured of this fact, remove the chops from the fire, drain off the butter and detach the glaze found adhering to the bottom of the dish with a little Madeira wine; now add a pint of espagnole sauce (No. 414), suppress the parsley and drain well the chops, trim their handles and dress. Strain the sauce through a tammy finishing it with a little fresh butter and lemon juice; cover over the chops with half of this sauce, serving the other half in a separate sauce-boat.
With Apples.—Have the cutlets prepared and cooked the same as No. 1777, only garnish around with apples cut in one-quarter of an inch thick slices by two and a half inches in diameter; remove the seeds with an apple corer, fry them in lard and when nearly done sprinkle over some sugar and continue the cooking until they are glazed.