Cotelettes de Pore a la Robert

Ingredients

• eight to nine small pork cutlets
• two tablespoonfuls sweet oil
• pepper
• salt
• chopped parsley

Method

1. 1

   Cut eight to nine small pork cutlets from the best end of the neck of pork.

2. 2

   Trim and pare neatly, leaving about half an inch of fat round each cutlet.

3. 3

   Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two tablespoonfuls sweet oil, allow them to remain in soak for half an hour, turn frequently.

4. 4

   Drain, and broil over a clear fire.

5. 5

   They should be well done, and will take from fifteen to eighteen minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 265. The excerpt below is the record exactly as published.

Cdtelettes de Pore a la Robert. — Cut eight to nine small pork cutlets from the best end of the neck of pork. Trim and pare neatly, leaving about half an inch of fat round each cutlet. Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two tablespoonfuls sweet oil

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