II.
(Another Way.)
798. INGREDIENTS.—Loin or fore-loin, of pork, egg and bread crumbs, salt and pepper to taste; to every tablespoonful of bread crumbs allow 1/2 teaspoonful of minced sage; clarified butter.
Mode.—Cut the cutlets from a loin, or fore-loin, of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with egg, sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crumbs well down. Put the frying-pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light brown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.
Time.—From 15 to 20 minutes. Average cost, 10d. per lb. for chops.
Sufficient.—Allow 6 cutlets for 4 persons.
Seasonable from October to March.
Note.—The remains of roast loin of pork may be dressed in the same manner.
PORK CHEESE (an Excellent Breakfast Dish).
799. INGREDIENTS.—2 lbs. of cold roast pork, pepper and salt to taste, 1 dessertspoonful of minced parsley, 4 leaves of sage, a very small bunch of savoury herbs, 2 blades of pounded mace, a little nutmeg, 1/2 teaspoonful of minced lemon-peel; good strong gravy, sufficient to fill the mould.
Mode.—Cut, but do not chop, the pork into fine pieces, and allow 1/4 lb. of fat to each pound of lean. Season with pepper and salt; pound well the spices, and chop finely the parsley, sage, herbs, and lemon-peel, and mix the whole nicely together. Put it into a mould, fill up with good strong well-flavoured gravy, and bake rather more than one hour. When cold, turn it out of the mould.
Time.—Rather more than 1 hour.
Seasonable from October to March.