To Broil or Fry Pork Cutlets
From Modern cookery, in all its branches, 1884
Serves 1
Serve with gravy or sauce Robert.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 236. The excerpt below is the record exactly as published.
TO BROIL OR FRY PORK CUTLETS. Cut them about half an inch thick from a delicate loin of pork, trim them into neat form, and take off part of the fat, or the whole of it when it is not liked ; dredge a little pepper or cayenne upon them, and broil them over a clear and moderate fire from fifteen to eighteen minutes : sprinkle a little fine salt upon them just before they are dished. They may be dipped into egg and then into bread-crumbs mixed with minced sage
Cook this with the app: pantry check, scaling, and the assistant.