t them from the leg, and remove the skin; trim them and beat them,
and sprinkle on salt and pepper. Prepare some beaten egg in a pan, and
on a flat dish a mixture of bread crumbs, minced onion and sage. Put
some lard or drippings into a frying pan over the fire, and when it
boils put in the cutlets, having dipped every one first in the egg,
and then in the seasoning. Fry them twenty or thirty minutes, turning
them often. After you have taken them out of the frying pan, skim the
gravy, dredge in a little flour, give it one boil, and then pour it on
the dish round the cutlets.

Have apple sauce to eat with them.

Pork cutlets prepared in this manner may be stewed instead of being
fried. Add to them a little water, and stew them slowly till
thoroughly done, keeping them closely covered, except when you remove
the lid to skim them.

PORK CHOPS AND FRIED APPLES.

Season the chops with salt and pepper and a little powdered sage; dip
them into bread crumbs. Fry about twenty minutes or until they are
done. Put them on a hot dish; pour off part of the gravy into another
pan to make a gravy to serve with them, if you choose. Then fry apples
which you have sliced about two-thirds of an inch thick, cutting them
around the apple so that the core is in the centre of each piece;
then cut out the core. When they are browned on one side and partly
cooked, turn them carefully with a pancake turner, and finish cooking;
dish around the chops or on a separate dish.

FRIED PORK CHOPS.

Fry them the same as mutton chops. If a sausage flavor is liked,
sprinkle over them a little powdered sage or summer savory, pepper and
salt, and if a gravy is liked, skim off some of the fat in the pan and
stir in a spoonful of flour; stir it until free from lumps, then
season with pepper and salt and turn in a pint of sweet milk. Boil up
and serve in a gravy boat.

PORK PIE.

Make a good plain paste. Take from two and a half to three pounds of
the thick ends of a loin of pork, with very little fat on it; cut into
very thin slices three inches long by two inches wide; put a layer at
the bottom of a pie-dish. Wash and chop finely a handful of parsley,
also an onion. Sprinkle a small portion of these over the pork, and a
little pepper and salt. Add another layer of pork, and over that some
more of the seasoning, only be sparing of the nutmeg. Continue this
till the dish is full. Now pour into the dish a cupful of stock or
water, and a spoonful