Pork Cutlets. No. 2. (Mrs. Thomas.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
teacupful of stock or half-glaze (see Sauces for Meat)
half-glaze (see Sauces for Meat)
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Sauce Robert, Nos. 1 and 2
Nos. 1 and 2
Nos. 1 and 2

Instructions (8)

Cover the bottom of a stewpan with clarified butter.
Trim the cutlets and put them in.
Cover with a paper lid, and set to fry on a quick fire.
When one side of the cutlets has browned turn them over to the other, as the quicker they cook the more juicy they will be.
Clear off the fat and finish cooking them in teacupful of stock or half-glaze (see Sauces for Meat) for dinner.
All cutlets when sautéd, that is, fried in butter, must have an onion with them, and must drain on a cloth.
All so-called “ braised cutlets ” must first be sautéd in a little fresh butter.
Serve with “ Sauce Robert, Nos. 1 and 2,” See Sauces for Meat.

Original Text

Pork Cutlets. No. 2. (Mrs. Thomas.)
Cover the bottom of a stewpan with clarified butter; trim the cutlets and put them in; cover with a paper lid, and set to fry on a quick fire; when one side of the cutlets has browned turn them over to the other, as the quicker they cook the more juicy they will be; clear off the fat and finish cooking them in teacupful of stock or half-glaze (see Sauces for Meat) for dinner.
All cutlets when sautéd, that is, fried in butter, must have an onion with them, and must drain on a cloth; and all so-called “ braised cutlets ” must first be sautéd in a little fresh butter. Serve with “ Sauce Robert, Nos. 1 and 2,” See Sauces for Meat.

Notes

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