Parboil, blanch, and lard with fat salt pork, and fry in the fat that runs from the pork when they are lain in the hot frying-pan.

Or—

Cut them into slices after parboiling, blanching, and chilling them; roll these in beaten egg and cracker-crumbs; set on ice for an hour and fry in deep fat. Serve dry and hot, with tomato-sauce.