Pork Cutlets

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for the cutlets

loin or neck of pork ↝ Pork, loin, boneless, raw [Pork Products]
parsley ↝ Parsley, raw [Not included in a food category]
sage ↝ Spices, sage, ground [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for the sauce

mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
shalot ↝ Shallots, raw [Vegetables and Vegetable Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (5)

Cut off the skin of a loin or neck of pork and make cutlets.
Season them with parsley, sage, and thyme, mixed together with crumbs of bread, pepper, and salt.
Broil them.
Make sauce with mustard, butter, shalot, and gravy.
Serve up hot.

Original Text

Pork Cutlets.

Cut off the skin of a loin or neck of pork and make cutlets; season them with parsley, sage, and thyme, mixed together with crumbs of bread, pepper, and salt; broil them, and make sauce with mustard, butter, shalot, and gravy, and serve up hot.

Notes

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