Pork Cutlets with Apple Sauce

Ingredients

• cut the meat from the bone in neat slices
• a tea-cupful of bread-crumbs
• season these with pepper
• season these with salt
• a pinch of cayenne
• a very little grated nutmeg
• a slice of fresh butter
• a small onion

Method

1. 1

   Prepare the pork cutlets by cutting them into slices.

2. 2

   Season bread-crumbs with pepper, salt, cayenne, and nutmeg.

3. 3

   Dip pork in melted butter, coat with bread-crumbs, and place in a tin dish.

4. 4

   Mince onion and sprinkle over the cutlets.

5. 5

   Bake in a gentle oven until onions are tender.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 46. The excerpt below is the record exactly as published.

ork Cutlets, with Apple Sauce. Dry Toast. Colcannon. Honey. Baked Potatoes. Brown and White Bread and i Macaroni Pudding. Butter. Bread and Milk. . Cheese. Marketing. For tlie Day. — Whiting, one for each person ( see January 17th); one pint of Shrimps : the shrimps must be very fresh ; one quart of Indian Meal. This meal is not kept by every corn factor, although it may generally he obtained by ordering. It does not keep well, but is exceedingly wholesome and nourishing; Apples, Potatoes, Cabbage. .For To-morrow. — Bloaters for each person (see Note, January 2nd) ; ask the butcher to send, first thing in the morning, a Sheep's Head, chopped half way through. Most butchers kill on Friday, so that the head can be obtained perfectly fresh, which is most important. A YEAR'S COOKERY. 53 Breakfast.— Kippered _ Salmon (January 9th); Fish Cakes (January 13th); Beef boiled (January 26th); Bread and Milk (January 25th). Muffins— Before toasting the muffins, slit them open with the fingers all round the edge to the depth of an inch ; hold them before a clear fire, and turn them every minute till they are hot through. Tear them open, butter them liberally, put them on a hot plate, quarter them, and serve quickly. ^ . Luncheon. Cow Heel, with Parsley Sauce (February 20th) • Stirabout Cheese (August 1st). Dinner— Fried Whiting (January 17th)— Shrimp Sauce.— Shell the shrimps quickly. Melt an ounce of butter in a small stew-pan, and mix smoothly with it half an ounce of flour. Beat it over the fire till smooth with the back of a wooden spoon, add a gill, or a quarter of a pint of cold water, and stir the sauce till it boils ; then add a pinch of cayenne, a few drops of anchovy, and half a gill of cream. Throw in the picked shrimps, and let them get^ hot through, but the sauce must not boil after they are added. If more convenient a gill and a half of water may be used instead of cream. Pork Cutlets , with Apple Sauce. — Some people like pork better when it is cold than when it is hot. _ In this case it will be necessary only to put the meat on a clean dish, garnish it with parsley, and send it to table as it is. A little Brawn Sauce (January 15th) will doubtless be relished with it. If it is preferred that it should be re- dressed, cut the meat from the bone in neat slices, about a quarter of an inch thick. Prepare a tea-cupful of bread-crumbs, and season these with pepper, salt, a pinch of cayenne, and a very little grated nutmeg. Partially dissolve, but do not oil, a slice of fresh butter, draw the slices of pork through the butter, cover them with the bread-crumbs, and place them in a tin dish ; mince a small onion

Cook this with the app: pantry check, scaling, and the assistant.