Broiled Pork With Chili Sauce

Prepare the chili sauce before cooking the meat, and in a goodly quantity, as it will keep for a considerable length of time. The cutlets are to be about half an inch in thickness and cut from a leg of fresh pork. Place them between the bars of a double gridiron over a moderate fire and cook them for about twenty minutes. When done, place them on a hot dish, sprinkle over a little salt and pepper, put a little butter over them, and serve with a sauceboatful of chili sauce.

Broiled Pork Chops

Cut from a loin of pork the required quantity of chops, trim them neatly from all fat and place them in a fryingpan and fry for a few minutes. Remove and put them on a gridiron or grill over a clear fire and broil them until done. Pour into a frymgpan with the fat from the chops, a breakfast cupful of milk and add a little salt and pepper, thickening with a small lump of butter rolled in flour. Pour the sauce onto a dish through a fine sieve, arrange the chops in it, and serve.

Curried Pork. Remove the skin and most of the fat from two and a half pounds of pork and chop it into small thin slices, which place in a saucepan with a little butter, frying them for a few minutes, then add four onions cut up into small pieces and fried, a tablespoonful each of curry-powder and paste, and add a little salt and pepper to taste. When thoroughly mixed, pour in two breakfast cupfuls of water or stock, place the pan over the fire, and, as soon as it boils, remove to one side and let it cook gently for from three quarters of an hour to an hour, then take out the pieces of meat, place them on a dish and reduce the liquor to half its original quantity, after which pour it over the meat, and serve garnished with a border of well boiled rice, or, if preferable, the rice may be served separately.

Pork Cutlets And Anchovy Sauce

Broil on a well-greased gridiron over the fire seven nicely cut and trimmed cutlets of pork; place some anchovy sauce warmed on a very hot dish; put frills on the bones of the pork cutlets, and lay them around the dish, overlapping each other, and serve very hot, garnished with fried parsley.

Fried Pork Cutlets

Cut off all the skin and most of the fat from a loin of pork, and chop it up into cutlets, which place in a fryingpan with a lump of butter, and fry to a good golden brown color. In the meanwhile, put the bones, skin and any trimmings of bacon or ham, into a saucepan with a couple of onions cut into slices, and when they become well browned, pour over them sufficient water to nearly cover, and boil for two hours, then strain and skim off all fat; pour into another saucepan with a little isinglass to thicken it, and mix in a little browning to color. Brush the cutlets over with this glaze, put them on a dish and pour over a little tomato sauce, serving quickly.

Pig's Ears

These are esteemed as food principally on account of their crisp, cartilaginous character.