One and a half pounds of PORK tenderloins will make eight nice-sized fillets. Place on a platter and baste with
- One small onion, minced fine
- Three tablespoons of lemon juice
- Two tablespoons of SALAD oil
- One teaspoon of salt
- One teaspoon of paprika.
Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs. Cook until golden brown in hot fat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss