Stewed Pork Cutlets

Ingredients

• 3 lbs. pork cutlets
• 1 bay-leaf
• 4 pepper-corns
• % cup of flour for dipping
• 1% pts. of bouillon or water
• 1% — 2 tbsps. of flour
• 1 wineglass Madeira or red wine
• Juice of % lemon
• 2 cloves
• Butter
• Salt, pepper

Method

1. 1

   Salt and pepper cutlets, dip in flour, fry quickly in hot butter.

2. 2

   Remove and prepare gravy with onion, flour, bouillon, wine, and spices.

3. 3

   Stew cutlets in gravy for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 38. The excerpt below is the record exactly as published.

STEWED PORK CUTLETS. Quantity for 6 Persons. 3 lbs. pork cutlets 1 bay-leaf Salt, pepper 4 pepper-corns % cup of flour for dipping % sliced onion 1% pts. of bouillon or water 1% — 2 tbsps. of flour mixed with % tsp. of meat 1 wineglass Madeira or red wine extract Juice of % lemon 2 cloves Butter

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