Pork Cutlets is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold roast pork cut into cutlets that are fried with onions and finished by coking in gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Cutlets.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PORK CUTLETS (Cold Meat Cookery).
796. INGREDIENTS.—The remains of cold roast loin of pork, 1 oz. of butter, 2 onions, 1 dessertspoonful of flour, 1/2 pint of gravy, pepper and salt to taste, 1 teaspoonful of vinegar and mustard.
Mode.—Cut the pork into nice-sized cutlets, trim off most of the fat, and chop the onions. Put the butter into a stewpan, lay in the cutlets and chopped onions, and fry a light brown; then add the remaining ingredients, simmer gently for 5 or 7 minutes, and serve.
Time.—5 to 7 minutes. Average cost, exclusive of the meat, 4d.
Seasonable from October to March.
Modern Redaction
Ingredients:
remains of a cold roast loin of pork
30g butter
2 onions, chopped
1 dessert spoon plain flour
300ml gravy
salt and freshly-ground black pepper, to taste
1 tsp vinegar
1 tsp mustard powder
Method:
Cut the pork into even-sized cutlets and trim off any fat. Melt the butter in a pan, add the cutlets and chopped onions and fry until a light brown in colour.
At this point scatter the flour over the top then beat in the gravy until smooth. Season to taste with salt and black pepper then add the vinegar and whisk in the mustard powder. Bring to a boil, reduce to a simmer and cook for about 6 minutes, or until thickened and heated through.
