Stewed Pork.
Take some lean slices from the leg, or bits left from trimming the various pieces into shape. Cut into dice an inch square, put into a pot with enough cold water to cover them, and stew gently for three-quarters of an hour, closely covered. Meanwhile parboil half a dozen Irish potatoes, cut in thick slices, in another vessel. When the pork has stewed the allotted time, drain off the water from these and add to the meat. Season with pepper, salt, a minced shallot, a spoonful of pungent catsup, and a bunch of aromatic herbs. Cover again, and stew twenty minutes longer, or until the meat is tender throughout.
If your meat be not too fat, this stew will be very good, especially on a cold day.
You can stew cutlets in the same way.