Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 102

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Take the middle or tail part of a fresh codfish, and cut it into slices not quite an inch thick, first removing the skin. Season them with a little salt and cayenne pepper. Have ready in one dish some beaten yolk of egg, and in another some grated bread-crumbs. Dip each slice of fish twice into the egg, and then twice into the crumbs. Fry them in fresh butter, and serve them up with the gravy about them.

Halibut may be fried as above.