Codfish, or salmon, 1 pound, Flour, 2 tablespoons, Butter, 1 tablespoon, Chopped parsley, 1 teaspoon,
Onion juice, 1 teaspoon, Lemon juice, 1 teaspoon, Milk, 1 pint, Eggs, 2 yolks, Salt and pepper.
Boil the fish in cheese-cloth for 15 minutes, then pick it to pieces. Heat the milk and add to it the butter and flour which have been creamed, the salt, pepper, parsley, onion juice, lemon juice and eggs. Let it stand 3 or 4 hours on the ice, then form into cutlet shape, dip into egg and breadcrumbs, and fry in a wire basket.