dinner
Pork Cutlets
From Cookery and housekeeping, 1882
Serves 4
Ensure cutlets are from tender pork with small bones.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 79. The excerpt below is the record exactly as published.
Pork Cutlets. It is essential that the cutlets should be taken from a tender neck of pork, with very small bones. The cutlets must be cut and trimmed in the same PORK. 191 way as mutton and lamb cutlets,' and they must be smite for twenty minutes. The colour is to be a golden brown, and each cutlet is to be carefully turned with a pair of cutlet- tongs, so that both sides are coloured, and that the cutlet keeps its shape — that is, does not curl up, as would happen if allowed to remain till one side was quite coloured. Serve with a Robert sauce, or a tomato sauce
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Cook this with the app: pantry check, scaling, and the assistant.