PORK CUTLETS.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, ½ pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard. Mode.—Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve. Time.—5 to 7 minutes. Average cost, exclusive of the meat, 4d. Seasonable from October to March.
PORK, Roast Griskin of.
SPARE-RIB OF PORK.
Ingredients.—Pork; a little powdered sage. Mode.—As this joint frequently comes to table hard and dry, particular care should be taken that it is well basted. Put it down to a bright fire, and flour it. About 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce. This joint will be done in far less time than when the skin is left on, consequently, should have the greatest attention that it be not dried up. Time.—Griskin of pork weighing 6 lbs., 1½ hour. Average cost, 7d. per lb. Sufficient for 5 or 6 persons. Seasonable from September to March.
GRISKIN OF PORK.
Note.—A spare-rib of pork is roasted in the same manner as above, and would take 1½ hour for one weighing about 6 lbs.