Ingredients

3 lbs. fish cut in slices three-quarters-of-an-inch thick from the body of the fish, a handful of fine breadcrumbs, with which should be mixed pepper and salt, and a little minced parsley and 1 egg, beaten light. Enough butter, lard, or dripping to fry the cutlets.

Method

Cut each slice of fish into strips, as wide as your two fingers, dry them with a clean cloth, rub lightly with salt and pepper, dip in the egg, then the breadcrumbs, and fry in enough fat to cover them well. Drain away every drop of fat, and lay upon hot white paper in a heated dish.

Cutlets Of Cod Or Salmon A La Reine

Ingredients

Prepare the fish as in the last recipe, until after frying it, when have ready the following sauce: - 1 cup strong brown gravy (beef or veal), 1 teaspoonful anchovy sauce or mushroom ketchup, pepper, salt, a pinch of parsley, and a very little minced onion, 1 glass brown sherry and juice of half a lemon. Thicken with browned flour.

Method

Lay the fried cutlets evenly on a broad saucepan with a lid, cover with the gravy and heat slowly all through, but do not let them boil. Take up the cutlets with care, and arrange upon a hot dish, and pour the gravy over them.

Note. - These are very nice, and well worth the additional trouble it may cost to prepare the sauce.