Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 203

Skin, clean well, taking especial heed of the fat, which must be removed to the last bit. Cut into short pieces, marinade in salad oil and vinegar for an hour; roll, first in salted flour, then in beaten egg, then in rolled cracker, and fry in deep, boiling cottolene or other fat. Drain, dish and garnish with parsley and lemon.