Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 90

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Having washed, dried and floured the cutlets, put near a pound of fresh lard into a frying pan, set it over a clear brisk fire till it boils fast. Have ready a marinade or dressing made of grated bread-crumbs, chopped sweet-marjoram, beaten yolks of eggs, and powdered mace—all well mixed. Dip each cutlet into this marinade twice over, and fry them. There must be plenty of lard, so that the cutlets may float on its surface instead of sinking to the bottom, and becoming dark, heavy, and greasy. When they are done, take them up with a perforated skimmer, draining off the lard as you do so. Lay them on a hot dish, and keep them hot till wanted. Serve up with them mashed potatos made into flat cakes, and browned with a salamander or red hot shovel.

Fresh codfish cutlets may be fried in this manner.

You may broil halibut as above. Halibut is too insipid for boiling.