Savoury Pork Cutlets

Ingredients

• two ounces of fresh butter
• a table-spoonful of chopped parsley
• a table-spoonful of chopped sage
• a pinch of thyme
• three bay-leaves
• a blade of mace
• eight allspice
• a glass of light wine
• a pound of properly trimmed pork cutlets

Method

1. 1

   Melt butter in a saucepan, add parsley, sage, thyme, bay-leaves, mace, and allspice.

2. 2

   Stir for a minute, then add wine and pork cutlets.

3. 3

   Cover and steam for a quarter of an hour.

4. 4

   Drain, dip in beaten egg, then breadcrumbs, fry quickly, and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1278. The excerpt below is the record exactly as published.

a tea-spoonful of chopped sage, and a tea-spoonful of finely- minced shallot. Move these ingredients about for a minute, then add a little salt and pepper and two eggs well beaten. Dip the cutlets first into this mixture, then into finely-grated bread- <;rumbs, and let them stand ten minutes. Melt a little butter in the frying-pan, fry the cutlets in it, and when done enough, serve with good brown sauce in a tui-een. Time to fry, fifteen to eighteen minutes. Probable cost. Is. per pound. - Sirfficient, one pound for two or three persons. Pork Cutlets, Marinaded.— IMince an onion finely, and lay it at the bottom of a shallow dish, with a bay-leaf, a table-spoonful of chopped parsley, a salt-spoonful of salt, and a salt-spoonful of pepper. Lay the cutlets •upon this mixture, and cover with oil. Let them lie for two hours, turn them, and leave them two hours longer. Fry them in the marinade till they are thoroughly cooked; drain them, place them round a hot dish, pour a little tomato sauce into the centre, and serve. Time to fry, fifteen to eighteen minutes. Probable cost. Is. per pound. Sufficient, one pound for two or three persons. Pork Cutlets, Savoury.— Savoury pork ciitlets may be di-essed according to the direc- tions given for savoury pork chops [see Pork C^hops, Savoury), or as follows : — Take a moderate-sized saucepan with a closely- fitting Hd. Melt in this two ounces of fresh butter, and throw into it a table-spoonful each of chopped parsley and sage, a pinch of thjTne, three bay-leaves, a blade of mace, and eight allspice. Stir over the fire for a minute, then add a glass of light wine and a pound of properly trimmed pork cutlets

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