Pork Cutlets with Gravy, Robert or Gherkin Sauce-Breaded

Prepare four cutlets with their rib bones beginning at the third rib from the neck; the meat should be white and firm; beat down to flatten to half an inch in thickness, then pare evenly and season with salt and pepper, dip the cutlets in melted butter, then in white bread-crumbs and broil over a slow fire for fifteen minutes; when cooked and nicely browned, trim the handles with frills (No. 10), dress in a circle and pour some clear gravy (No. 404), into the dish.

With Robert Sauce.—Prepare and cook as above and serve with Robert sauce (No. 533).

For Gherkin Sauce.—Pour one gill of vinegar into a saucepan with two chopped up shallots and a pinch of pepper; reduce completely, then add some brown sauce (No. 414), and a little gravy (No. 404), reduce, despumate and just when ready to serve, throw in chopped up pickled gherkins, or else have a pickle sauce as described in No. 518.