948. PORK CUTLETS, PLAIN BROILED, WITH GRAVY, ETC.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Cut the pork into cutlets from the neck or loin, ensuring they are not too fat. Trim them, removing only the rough part of the chine-bone. Leave the skin on and score it in six places.
  2. Season the cutlets with pepper and salt.
  3. Broil the cutlets on a grilliron over a clear coke fire until thoroughly done and not scorched.
  4. Dish them up with any of the following gravies or sauces: Plain sage and onion, shallot, onion, fine-herbs, gravies, or essences; piquante, Gherkin, Tomata, Poivrade, Poor-man's, Richelieu, and Gasconne sauces.
Original Text
948. PORK CUTLETS, PLAIN BROILED, WITH GRAVY, ETC. THESE cutlets must be cut from the neck or loin of dairy-fed pork, not too fat; they should be trimmed but very little, the rough part of the chine-bone only requiring to be removed; the skin must be left on, and scored in six places. Season the cutlets with pepper and salt, and broil them on a grilliron over a clear fire; coke makes a better fire than coal for broiling, as it emits no gas, and causes less smoke. Take care that they are thoroughly done and not scorched; dish them up with any of the following gravies or sauces, and serve:—Plain sage and onion, shallot, onion, fine-herbs, gravies, or essences; piquante, Gherkin, Tomata, Poivrade, Poor-man's, Richelieu, and Gasconne sauces.
Notes
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