Pork Cutlets

The neck part of small dairy-fed pork, and not over fat, is most appropriate for cutlets. In trimming them, the skin should be left on, and scored or slit at intervals; the cutlets should be broiled with care, allowing them to become very lightly coloured on both sides; and when done, and dished up, should be glazed over, and one of the following sauces poured round the base: viz., —piquante, tomata, Provencale, poor-man's, shalot gravy, Robert, or Lyonnaise.