Page:Meier - The Art of German Cooking and Baking.djvu/90




 * 3 lbs. of pork cutlets

Salt, pepper

1 egg

1½ cups grated rolls

1 tbsp. of flour

1 clove

½ bay-leaf

¼ small onion

⅛ lb. of butter or lard

1 cup of water

Preparation: The pork cutlets are pounded, salted and peppered. The egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs, then fried until light brown in hot butter or lard. This will require 15 minutes if they are 14 inch thick; if they are thicker, fry them for 20 minutes and place them on a hot platter.

If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately.

Preparation and ingredients are the same as in No. 17. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are ½ to ¾ inch thick.


 * 3 lbs. pork cutlets

Salt, pepper

½ cup of flour for dipping

1½ pts. of bouillon or water mixed with ½ tsp. of meat extract

2 cloves

1 bay-leaf

4 pepper-corns

½ sliced onion

1½–2 tbsps. of flour

1 wineglass Madeira or red wine

Juice of ¼ lemon

Butter

Preparation: The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are then taken out and put on a hot platter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. When done, strain the gravy and serve with cutlets on the same platter.