338. Pork Cutlets

Cut them from a small delicate loin of pork, bone, and trim them neatly, fry them a light brown, put into a small stewpan a little vinegar, and eschalot chopped very finely, two table-spoonfuls of tomato sauce, and sufficient brown gravy to make it tasty; stew the cutlets in the sauce five minutes, and send them to table dished handsomely; if the cutlets are broiled they may be dipped in yolk of egg and bread crumbs, and broiled over a clear fire, and served with tomato sauce, or sauce robert.

339. Pork Chops Or Steaks

Cut from the best end of the loin, or from the chump or leg if steaks; remove the fat and skin, turn them frequently and quickly while broiling, if your gridiron be of the old fashion it is better to keep it aslant on the fire, the handle being the lowest part it prevents very much of the fat from falling into the fire, the flare of which is apt to impart a disagreeable flavour to the chops; this observation applies also to mutton chops, and will be found useful if followed: sprinkle them with salt when nearly done, and rub with a little fresh butter previous to serving, if for a side dish garnish with crisped parsley.

349. How To Collar A Pig's Head

Clean thoroughly, and put it in pickle for a week, boil it tender, then take out the bones carefully, turn the upper part of one cheek to the snout of the other cheek, season them with pepper and salt, roll it lightly in a cloth, and secure it, then boil until it is very tender, do not remove the cloth when done but place it upon an earthenware dish, lay a heavy weight upon it, and unbind when cold; if the cheek is a large and fat one, it will be improved by laying a slice or two of lean pork, or ham between the cheeks before binding them in the cloth.

350. Pig's Head Baked

Let it be divided and thoroughly cleaned; take out the brains, trim the snout and ears, bake it an hour and a half, wash the brains thoroughly, blanch them, beat them up with an egg, pepper and salt, and some finely chopped or pounded sage, and a small piece of butter, fry them or brown them before the fire; serve with the head.

351. Pig's Head Boiled

This is the more profitable dish though not so pleasant to the palate, it should first be salted, which is usually done by the pork butcher, it should be boiled an hour and a quarter, it must boil gently or the meat will be hard; serve with vegetables,

352. Pettitoes

Put them in just sufficient water to cover them, add the heart and liver, boil them ten minutes, take out the liver and heart, and mince them small, and return them to the feet, stew until quite tender, thicken with flour and butter, season with pepper and salt, serve up with sippets of plain bread, or toasted bread; make a pyramid of the minced heart and liver, and lay the feet round them.

When pettitoes are fried, they should be first boiled, then dipped in butter, and fried a light brown.