Pork Chops.
Remove the skin, trim them, and dip first in beaten egg, then in cracker-crumbs seasoned with salt, pepper, minced onion, and a little sage. Fry in hot lard or drippings twenty or thirty minutes, turning often. The gravy of this dish is usually too rich or fat to accompany the meat.
Pork cutlets are cooked in like manner. Send apple-sauce to the table with them, and season with tomato catsup.