Pork/Lamb Blackford's Pork Cutlets

blackford's pork cutlets
(from The Blackford Family Cookbook, by L. M. Blackford, 1852)

Ingredients:

boneless pork cutlets, about 4​

salt & pepper​

1 or 2 eggs, beaten​

bread crumbs​

dried sage, crumbled​

finely minced onion​

1/4 cup lard​

1/4 cup flour​

Instructions:

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Cut them from the leg and remove the skin; trim them and beat them and sprinkle them with pepper and salt. Prepare some beaten egg in a pan and on a flat dish a mixture of bread crumbs, minced onion & 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 20 or 30 minutes turning them often. After you have taken them out of the frying pan, skim the gravy, sprinkle on a little flour, give it one boil, and then pour it in the dish round the cutlets. Eat them with apple sauce.​