Pork steaks or chops should be taken from the neck, or the loin.
Cut them about half an inch thick, remove the skin, trim them
neatly, and beat them. Season them with pepper, salt, and powdered
sage-leaves or sweet marjoram, and broil them over a clear fire
till quite done all through, turning them once. They require much
longer broiling than beef-steaks of mutton chops. When you think
they are nearly done, take up one on a plate and try it. If it is
the least red inside, return it to the gridiron. Have ready a
gravy made of the trimmings, or any coarse pieces of pork stewed
in a little water with chopped onions and sage, and skimmed
carefully. When all the essence is extracted, take out the bits of
meat, &c., and serve up the gravy in a boat to eat with the
steaks.
They should be accompanied with apple-sauce.