Preparation: The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are then taken out and put on a hot platter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. When done, strain the gravy and serve with cutlets on the same platter.
No. 20—PORK KIDNEYS.
Quantity for 6 Persons.
- 1¾ lbs. pork kidneys
- Salt, pepper
- 1½ tbsps. of flour
- ⅛ lb. of butter
- 1 pt. of bouillon
- 1½ tbsps. of vinegar
Preparation: The kidneys are cut crosswise into ¼ inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once.
No. 21—PORK RAGOUT OR PORK PEPPER.
Quantity for 6 Persons.
- 2 lbs. of lean pork
- 1½ tbsps. of butter or lard
- Salt, pepper
- ½ onion
- 2 cloves
- 1 bay-leaf
- 1½ tbsps. of vinegar or 1 wineglassful of red wine
- 3 tbsps. of flour
- Some water or bouillon
- ½ cup of pig’s blood if you can get it
Preparation: The meat is cut into 2½ inch squares. The butter and flour is browned, then bouillon or water, onion slices, spices and salt added and cooked a few minutes. Put in the meat and cook slowly ½ hour. Add the vinegar or red wine and continue to cook slowly until done, which will require ½ to 1 hour. Put the ragout in a warm dish and stir the blood into the gravy, strain and pour over the meat.
Remarks: You may omit the blood.