Pork Cutlets or Chops (II)

Ingredients

• Loin or fore-loin
• of pork
• egg and bread crumbs
• salt and pepper to taste
• to every tablespoonful of bread crumbs
• 1/2 teaspoonful minced sage
• clarified butter

Instructions

1. 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.
2. 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.
3. Put the frying-pan on the fire, put in some lard;
4. when this is hot, lay in the cutlets, and fry them a light brown on both sides.
5. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes.
6. Serve with them any sauce that may be preferred; such as tomato sauce, sauce piquante, sauce Robert, or pickled gherkins.