salt and pepper to taste; to every tablespoonful of bread crumbs allow
1/2 teaspoonful of minced sage; clarified butter.
_Mode_.--Cut the cutlets from a loin, or fore-loin, of pork; trim them
the same as mutton cutlets, and scrape the top part of the bone. Brush
them over with egg, sprinkle with bread crumbs, with which have been
mixed minced sage and a seasoning of pepper and salt; drop a little
clarified butter on them, and press the crumbs well down. Put the
frying-pan on the fire, put in some lard; when this is hot, lay in the
cutlets, and fry them a light brown on both sides. Take them out, put
them before the fire to dry the greasy moisture from them, and dish them
on mashed potatoes. Serve with them any sauce that may be preferred;
such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.
_Time_.--From 15 to 20 minutes. _Average cost_, 10d. per lb. for chops.
_Sufficient_.--Allow 6 cutlets for 4 persons.
_Seasonable_ from October to March.
_Note_.--The remains of roast loin of pork may be dressed in the same
manner.
PORK CHEESE (an Excellent Breakfast Dish).