Broiled Pork Cutlets
From Cassell's dictionary of cookery, 1892
Serves 2
Time to broil: sixteen to eighteen minutes. Sufficient for two persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1278. The excerpt below is the record exactly as published.
ried.— Pork cutlets may be fried according to the directions given for pork chops, or as follows : — Melt tv^o ounces of butter in a saucepan, and stir into it a tea- spoonful of chopped parsley, a tea-spoonful of chopped sage, and a tea-spoonful of finely- minced shallot. Move these ingredients about for a minute, then add a little salt and pepper
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