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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.