Pork Cutlets with Sauce Robert

Ingredients

• two pounds of properly trimmed pork cutlets
• a glass of vinegar
• a glass of sherry
• a bunch of parsley
• a small sprig of thyme
• two bay-leaves
• three shallots
• a blade of mace
• eight peppercorns
• two allspice

Method

1. 1

   Lay the cutlets in a dish.

2. 2

   Boil vinegar, sherry, parsley, thyme, bay-leaves, shallots, mace, peppercorns, and allspice.

3. 3

   Cool and pour over cutlets.

4. 4

   Marinate for twelve hours, turning occasionally.

5. 5

   Drain, dry, egg, and breadcrumb them, then broil until cooked.

6. 6

   Serve with Sauce Robert.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1279. The excerpt below is the record exactly as published.

Pork Cutlets with Sauce Robert.— Take two pounds of properly trimmed pork cutlets, and lay them in a deep dish. Put a glass of vinegar, a glass of sherry, a bunch of parsley, a small sprig of thyme, two bay-leaves, three shallots, a blade of mace, eight peppercorns, and two allspice

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