Shote Cutlets
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Shote (young pig) hind-quarter skin
- Scraps of meat from hind-quarter
- Butter
- Brown flour
Instructions
- Take the skin from the shote hind-quarter and cut it into pieces. Prepare them in the way directed for veal cutlets. Make a little nice gravy with the skin and the scraps of meat left from cutting. Thicken it with butter and brown flour, and season it in any way you like.