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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried "Chapter XVII" from Mrs. Beeton's classic cookbook this week, eager to transform leftovers into a speedy dinner. I must admit, I was initially skeptical about the vinegar and mustard combo, but it turned out to be a delightful surprise—it added a tangy depth that cut through the richness of the pork beautifully. This one is a winner for the weeknight cook looking to repurpose leftovers in a pinch. The onions became sweet and caramelized in just a few minutes, and the gravy thickened nicely with the flour. I found the simmering time to be just right, allowing the flavors to meld without overcooking the pork. Next time, I'll serve it with some mashed potatoes to soak up the gravy. This recipe is a keeper for those nights when you need dinner on the table fast.
