Note, — Pork cutlets plainly grilled as above can be sei-ved
with any sharp sauce.
569. PORK CUTLETS A LA MILANAISE.
Proceed as in No. 558. When the cutlets have been
properly marinaded, dry, and pass them over some beat«n
eggs and bread-crumbs; fry them in a saut^pan with
clarified butter, and serve with a garnish of either fresh
mushrooms, spinach or beans, and Tomato sauce✪ Pork Cutlets à la Milanaise.
Note, — Cutlets cooked as above can be served with any
pur^ of vegetables or fried onions and a sharp sauce
apart.
6e0. PORK CUTLETS WITH STUFFING,
Prepare and cook the pork cutlets in the same manner
as veal cutlets k Tltalienne (see No, 530).
661. PORK CUTLETS WITH PUR^E OF CHESNUTS.
Cut and trim the cutlets as described ; put them in a
buttered saut6-pan with a shred onion, some chopped
parsley, and a few sprigs of thyme ; fry them on a brisk
fire for a few minutes till the cutlets are nicely coloured
on both sides; moisten with a little stock; season with
salt, pepper, and nutmeg, and simmer gently for about
an hour. When properly glazed, drain, and dish up
with a puree of chesnuts (No. 237) previously prepared
for that purpose ; skim off carefully all the fat from the
liquor, strain the gravy through a pointed strainer over
the cutlets, and serva
PRACTICAL HOUSEHOLD COOKERY. 273
562. PORK CUTLETS A L'INDIENNE.
Trim and fry the cutlets as in the foregoing ; drain off
all the fat; add half a pint of Espagnole sauce (No. 151))
and a spoonful of curry-paste or one and a half spoonfuls
of curry powder. Cover the sautd-pan and simmer gently
for about fifteen minutes, taking care to turn the cutlets
over during that time ; dish them up, £111 the centre with
plain boiled rice, strain the sauce over the cutlets, and
serve.
568. ROAST NECK OF PORK.
Saw off the chine -bone, and separate between the bones
of a neck of pork with a small chopper or meat- saw.
Prepare a stuffing for the pork, by chopping half a dozen
sage-leaves and four onions of medium size; boil the
mixture four minutes in plain water, then drain well, and
put it in a stewpan with a large pinch of pepper, two of
salt, and an ounce of butter; fry this on a slow fire for
about ten minutes. Meanwhile score the outside part of
the neck with a pointed knife ; make an incision to place
the stuffing ; fasten the neck with stnng and roast it before
a good fire for an hour and a quarter. When well done
remove the string, dish the meat up, pour some good gravy
on the dish, and serve with Apple sauce (No. 181) apart.
564. ROAST LOIN OF PORK.
Trim, score, and separate the bones of a loin of pork, as
previously described for the neck ; make an incision in the
upper part of the loin, to receive some pork stuffing, made
as in the foregoing✪ Pork Cutlets with Stuffing; tie the part round with string, and
roast the meat before a brisk fire, for about an hour and
a half. When well done remove the string, dish up the
joint with some nice brown gravy, and serve with Apple
sauce apart.
8
274 PRACTICAL HOUSEHOLD COOKERY.
566. ROAST LEG OF PORK.
Saw off the shank-bone of a fresh leg of pork; make
a large incision below the knuckle, between the rind and
meat, for the purpose of receiving the stuffing of sage and
onions✪ Roast Leg of Pork, previously made as for roast neck of pork. Secure
this bj sewing it up with small twine; score with a
pointed knife the skin in parallel lines a quarter of an
inch apart, by holding the leg firmly with the left hand.
Then roast it before a good fire for about two hours and a
half. When done remove the twine, dish the leg up with
some rich gravy, and serve with Apple sauce apart
566. BOILED LEG OF PORE. ✪ Boiled Leg of Pork
Page 118 · 8 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Note, — Pork cutlets plainly grilled as above can be sei-ved
with any sharp sauce.
569. PORK CUTLETS A LA MILANAISE.
Proceed as in No. 558. When the cutlets have been
properly marinaded, dry, and pass them over some beat«n
eggs and bread-crumbs; fry them in a saut^pan with
clarified butter, and serve with a garnish of either fresh
mushrooms, spinach or beans, and Tomato sauce.
Note, — Cutlets cooked as above can be served with any
pur^ of vegetables or fried onions and a sharp sauce
apart.
6e0. PORK CUTLETS WITH STUFFING,
Prepare and cook the pork cutlets in the same manner
as veal cutlets k Tltalienne (see No, 530).
661. PORK CUTLETS WITH PUR^E OF CHESNUTS.
Cut and trim the cutlets as described ; put them in a
buttered saut6-pan with a shred onion, some chopped
parsley, and a few sprigs of thyme ; fry them on a brisk
fire for a few minutes till the cutlets are nicely coloured
on both sides; moisten with a little stock; season with
salt, pepper, and nutmeg, and simmer gently for about
an hour. When properly glazed, drain, and dish up
with a puree of chesnuts (No. 237) previously prepared
for that purpose ; skim off carefully all the fat from the
liquor, strain the gravy through a pointed strainer over
the cutlets, and serva
PRACTICAL HOUSEHOLD COOKERY. 273
562. PORK CUTLETS A L'INDIENNE.
Trim and fry the cutlets as in the foregoing ; drain off
all the fat; add half a pint of Espagnole sauce (No. 151))
and a spoonful of curry-paste or one and a half spoonfuls
of curry powder. Cover the sautd-pan and simmer gently
for about fifteen minutes, taking care to turn the cutlets
over during that time ; dish them up, £111 the centre with
plain boiled rice, strain the sauce over the cutlets, and
serve.
568. ROAST NECK OF PORK.
Saw off the chine -bone, and separate between the bones
of a neck of pork with a small chopper or meat- saw.
Prepare a stuffing for the pork, by chopping half a dozen
sage-leaves and four onions of medium size; boil the
mixture four minutes in plain water, then drain well, and
put it in a stewpan with a large pinch of pepper, two of
salt, and an ounce of butter; fry this on a slow fire for
about ten minutes. Meanwhile score the outside part of
the neck with a pointed knife ; make an incision to place
the stuffing ; fasten the neck with stnng and roast it before
a good fire for an hour and a quarter. When well done
remove the string, dish the meat up, pour some good gravy
on the dish, and serve with Apple sauce (No. 181) apart.
564. ROAST LOIN OF PORK.
Trim, score, and separate the bones of a loin of pork, as
previously described for the neck ; make an incision in the
upper part of the loin, to receive some pork stuffing, made
as in the foregoing; tie the part round with string, and
roast the meat before a brisk fire, for about an hour and
a half. When well done remove the string, dish up the
joint with some nice brown gravy, and serve with Apple
sauce apart.
8
274 PRACTICAL HOUSEHOLD COOKERY.
566. ROAST LEG OF PORK.
Saw off the shank-bone of a fresh leg of pork; make
a large incision below the knuckle, between the rind and
meat, for the purpose of receiving the stuffing of sage and
onions, previously made as for roast neck of pork. Secure
this bj sewing it up with small twine; score with a
pointed knife the skin in parallel lines a quarter of an
inch apart, by holding the leg firmly with the left hand.
Then roast it before a good fire for about two hours and a
half. When done remove the twine, dish the leg up with
some rich gravy, and serve with Apple sauce apart
566. BOILED LEG OF PORE.