Salmon Cutlets.
Remove the skin and bone from some slices of salmon one-third of an inch thick; trim them into cutlet shape; sprinkle on pepper, salt, and flour, and dip them into beaten eggs mixed with a little chopped parsley or onion; then bread-crumb them. Fry them in boiling lard. This is the better way, or they may be fried or sautéd in butter in a sauté pan. Arrange the pieces one over the other in a circle. Pour a pickle, or Tartare sauce, in the centre.