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797. INGREDIENTS.—Loin of pork, pepper and salt to taste.
Mode.—Cut the cutlets from a delicate loin of pork, bone and trim them neatly, and cut away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops and broil them for about 1/4 hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gherkins, a few of which should be laid round the dish as a garnish.
Time.—About 1/4 hour. Average cost, 10d. per lb. for chops.
Sufficient.—Allow 6 for 4 persons.
Seasonable from October to March.