1394—Fresh-pork Cutlets à la Flamande

Season the cutlets, and fry them on both sides in butter or fat.

Meanwhile, peel and slice some eating apples, allowing three oz. of the latter for each cutlet, and put them in an earthenware dish. Set upon them the half-fried cutlets; sprinkle with fat, and complete their cooking, as well as that of the apples, in the oven.

Serve the dish as it stands.