Cutlets of Halibut, Cod or Salmon. Maltese Cross
3 pounds fish, cut in slices three-quarters of an inch thick, from the body of the fish.
A handful of fine bread-crumbs, with which should be mixed pepper and salt with a little minced parsley.
1 egg beaten light.
Enough butter, lard or dripping to fry the cutlets.
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 bread-crumbs, and fry in enough fat to cover them well. Drain away every drop of fat, and lay upon hot white paper, lining a heated dish.