CUTLETS.
Flatten the cutlets with a chopper (they may be improved in the same way as the chine), place them on the gridiron and set on a sharp fire; turn over two or three times, and when properly done, serve them with a piquante, Robert, or tomato-sauce, adding to them some slices of pickled cucumbers just before serving.
The same, sautées.—Instead of broiling them, when prepared as above, place them in a frying-pan with a little butter, turn over two or three times during the cooking, and serve as the above, or on a purée of sorrel.
LEG, ROASTED.
How to improve it.—Take the skin or rind gently off, put the leg in a crockery vessel, pour on it the following mixture: a pint of white wine, two tablespoonfuls of sweet-oil, a bunch of sage, salt, pepper, and a pinch of grated nutmeg. Leave it thus two days in winter and one in summer, turning it over two or three times during the process.
Place the leg on the spit and put before a very sharp fire, baste often with the mixture from the crockery vessel, or with melted butter, and serve when cooked, with the gravy strained. It will take about two or two and a half hours to roast it.
Baked.—Bake and serve the leg in the same and every way as the chine, with purées and sauces. Any part of pork is prepared like chine.
Ham in hors-d'oeuvre.—Cut the ham in small and thin slices, place the slices tastefully on a dish, either overlapping or in pyramid, or in any other fancy way, and serve with parsley in the middle or around. Slices of lemon may also be served with it, either with the parsley or without it.