Mrs Beetons Meat Recipes Revisited
Pork Cutlets
(Cold Meat Cookery)
Leftover Cold Roast Loin of Pork
285ml (½ pint) Gravy
2 Onions
25g (1oz) Butter
1 tsp Vinegar
1 tsp Mustard
½ tbsp Flour
Salt and Pepper, to taste
Cut the pork into nice sized cutlets, trim off most of the fat and chop the onions.
Put the butter into a saucepan, add the cutlets and chopped onions and fry to a light brown colour,
Then add the remaining ingredients, simmer gently for 5 or 7 minutes and serve.
Time: 5 to 7 minutes.
Seasonable from October to March.
PORK CUTLETS
(Cold Meat Cookery)
796. INGREDIENTS - The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/2 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.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2004. All rights reserved