Cut 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.