Pork Cutlets With Robert Sauce

Get a piece of back pork, or the best end of a loin, and take off the under bone; then cut the chops neat, season with pepper and salt, broil them gently, and serve them up with the sauce underneath.

How To Make Robert Sauce

Take some cullis, a bay leak, an onion sliced, a blade of mace, a little mustard, and, a gill of rhenish wine. Boil all together a quarter of an hour, strain it, and reduce it nearly to a glaize.

Pork Cutlets Another Way

Trim the chops neat as above, pass them with a bit of fresh butter, chopped eschalots, pepper, salt, and a litte lemon juice. When nearly done, breadcrumb and broil them till of a light brown colour. Serve them up with the following sauce underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.

Fillet Of Pork Roasted

Take a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all eight. When it is to be roasted run a lark spit through, fie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some Robert sauce underneath.

Pigs Feet And Ears

Take prepared feet and pass them, with chopped parsley, thyme, eschalots, popper, salt, and -lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over.

How To Prepare Large Pigs Feet And Ears

Scald and clean them; then spilt the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlicky thyme. eschalots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use.

Sucking Pigs Feet

Blanch two or three sets of feet and the plucks, then put the feet into half a pint water, two eschalots; parsley and sage a small quantity of each chopt fine, some pounded nutmeg, and mace, a very little of each; when the feet are three parts done and the liquor nearly reduced, mince the pluck and put it to the feet with some culls, half a table spoonful lemon pickle, and a table spoonful white wine, season to the palate with cayenne, pepper, and salt. Stew the feet till tender, and serve them up with sippets of bread round them, either plain or fried.