Cutlets of Halibut, Cod or Salmon.
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.
Cutlets of Cod, Halibut or Salmon à la reine.
Prepare the fish as in the last receipt until after frying it, when have ready the following sauce:
1 cup strong brown gravy—beef or veal.
1 teaspoonful anchovy sauce or mushroom catsup.
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.
Lay the fried cutlets evenly in a broad saucepan with a top, 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 chafing-dish. Pour the gravy over them.
These are very nice, and well worth the additional trouble it may cost to prepare the sauce.