Remove the skin, trim them, and dip first in beaten egg, then in
cracker-crumbs seasoned with salt, pepper, minced onion, and a little
sage. Fry in hot lard or drippings twenty or thirty minutes, turning
often. The gravy of this dish is usually too rich or fat to accompany
the meat.
Pork cutlets are cooked in like manner. Send apple-sauce to the table
with them, and season with tomato catsup.