Cut twelve cotelettes from a neck of pork, similar to the manner
directed for mutton cotelettes, only you will be able to cut four
cotelettes without bones, by cutting a cotelette from between the
rib-bones, as they require little or no beating, you cut them from the
neck of the same thickness you require your cotelettes, egg and
bread-crumb and fry them a nice colour in clarified butter; they require
to be well done, for underdone pork is very unwholesome; dress in a
crown upon a border of mashed potatoes, and serve with a sauce à
l’Indienne (No. 45) under them; if for a dinner of any importance omit
the cotelettes without bones, using two necks to obtain the quantity.