1 tablespoonful of flour.
1 gill of strained tomatoes.
1 generous gill of cold water.
1/4 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.
Nick the edge of the cutlet with a sharp knife; this will keep the slice flat. Cut the pork in slices and cook slowly in the frying-pan for fifteen minutes. Draw the pan forward to a hotter part of the range and take up the pieces of pork. Season the cutlet with half the pepper and salt, and lay it in the hot fat. Cook slowly for fifteen minutes, turning frequently. Now take up the meat and put the flour into the gravy remaining in the pan. Stir until it turns dark brown; then add the cold water, tomatoes, salt, and pepper, stirring all the while. Cook the sauce for five minutes; then lay the fried cutlet in it and cover the pan. Set back where the sauce will hardly bubble at one side for half an hour. At end of that time place the cutlet on a hot dish and strain the sauce over it. Serve at once.
Fricassee of Veal.
1 pound of veal.
2 ounces of fat salt pork.
1/8 teaspoonful of pepper.