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Broiled Pork with Chili Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 178. The excerpt below is the record exactly as published.
BROILED PORK WITH CHILI SAUCE. The Chili sauce is to be prepared in advance of cooking the meat, and in a considerable quantity, as it will keep some time. The directions for making it are given below. To cook the pork, have cutlets about half an inch thick cut from the leg of fresh pork ; put the cutlets between the bars of a double gridiron, and broil them brown over a moderate fire, allowing about twenty minutes to cook them ; when they are well done, put them on a hot platter, season them with salt and pepper, put a little butter over them
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