Salmon or Cod Cutlets

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 20 min Total: 20 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Dip the fish cutlets into a beaten egg and then roll in crumbs.
  2. Have ready a quarter of a pound of best tub lard in an enamelled frying pan.
  3. When the lard is hot, put the fish in and fry for a quarter of an hour to twenty minutes, turning over once.
  4. To ascertain if properly cooked, pass the knife down by the side of the bone. If cooked, the knife will pass quite easily.
  5. Dish with a slice on a flat dish and garnish with parsley and lemon cut in quarters.
Original Text
Salmon or Cod Cutlets One and a half to two pounds in three or four cutlets, dip into a beaten egg and then roll in crumbs, made preferably of German rusks. Have ready a quarter of a pound of best tub lard in an enamelled frying pan and when hot put the fish in and fry for[Pg 93] a quarter of an hour to twenty minutes, turning over once. To ascertain if properly cooked pass the knife down by the side of the bone and if cooked the knife will pass quite easily. Dish with a slice on a flat dish and garnish with parsley and lemon cut in quarters.
Notes
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