Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

12. Irish Cutlets.

Remove the skin and bone from any cold fish you may have remaining; well pound the flesh in a mortar; add one cup of bread crumbs, salt and Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon of chopped parsley, mix all well together with one or two well beaten eggs, shape into cutlets, sausages, or rounds, and fry a pale golden colour.

Serve neatly garnished with parsley, and slices of lemon on a stand of potato.