451. Pork Cutlets sauté.—Cut six or eight good-sized cutlets from the neck of the same shape as the mutton, lay them in a buttered sauté-pan, season well with pepper and salt, place over the fire; when done lay them upon a plate, pour some of the fat from the sauté-pan, add a good tablespoonful of chopped onions, pass over the fire a minute, then add a teaspoonful of flour; moisten with half a pint of broth or water, with a piece of glaze added, season a little more, add a bay-leaf and a teaspoonful of vinegar, with one of mustard, mix well, lay in the cutlets until quite hot, when dress upon a dish, sauce over, and serve. This sauce is good with any kind of cutlets, but especially pork.
452. Pork Cutlets aux Cornichons.—Cut six or eight cutlets from a middling-sized neck of pork, season well with pepper and salt, dip in eggs well beaten upon a plate, and then into grated crust of bread (not too brown) put two ounces of lard or butter into a sauté- or frying-pan, lay in the cutlets and fry very slowly; when done place them upon a dish; keep hot, pour some of the fat from the pan, add a good teaspoonful of flour, mix well, moisten with half a pint of broth or water with a piece of glaze, add half a wineglassful of vinegar, a little salt, pepper, and six gherkins in slices, place the cutlets in the pan to warm gently in the sauce, then dress them upon a dish, sauce over, and serve.
453. Pork Cutlets sauce demi-Robert.—Cut eight cutlets from a neck as before, season well with pepper and salt, sprinkle chopped onions and parsley over upon both sides, beating the cutlets lightly to make them adhere, then dip them into eggs well beaten upon a plate, and then into bread-crumbs; pat them lightly, have some clarified butter in a stewpan, into which dip the cutlets, and again into bread-crumbs, well covering them, place them upon a gridiron over a moderate fire, broiling a nice light brown color; when done dress them upon a dish; have ready the following sauce: cut two large onions into very small dice, put them into a stewpan with an ounce of butter, fry of a light yellow color, add a teaspoonful of flour, mix well, moisten with half a pint of broth and a spoonful of vinegar, season well, let boil, skim and reduce until rather thick, when add a spoonful of mixed mustard, a little coloring; sauce in the centre of the cutlets and serve.
454. Excellent Sausage Cakes.—Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three quarters of a pound of fat bacon, half an ounce of salt, a saltspoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley; when the whole is well chopped put into a mortar and pound well, finishing with three eggs; then have ready a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping the shape of an egg, but rather flattened, and broil very gently over a moderate fire.
455. Pigs’ Feet.—Procure six pigs’ feet nicely salted, which boil in water, to which you have added a few vegetables, until well done, cut each one in halves, take out the long bone, have some sausage-meat as in the last, and a pig’s caul, which cut into pieces each large enough to fold half a foot, well surrounded with sausage-meat, when well wrapped up broil slowly half an hour over a moderate fire, and serve. Or, when the pig’s feet are well boiled, egg over, and throw them into some grated crust of bread, with which you have mixed a little parsley, broil a nice color and serve with a little plain gravy. This is called à la Ste. Menéhould.