Codfish Cutlets

Ingredients

• one table-spoonful of lemon juice
• three of butter
• one of salt
• one-fourth of a teaspoonful of pepper
• one teaspoonful of chopped parsley
• one large egg
• two slices of fish about an inch thick

Method

1. 1

   Cut fish slices in halves, wipe dry.

2. 2

   Melt butter with salt, pepper, lemon juice, and parsley.

3. 3

   Dip fish in mixture, then in beaten egg, and roll in crumbs.

4. 4

   Set aside to cool.

5. 5

   Fry in a basket for four minutes and serve with tomato sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 99. The excerpt below is the record exactly as published.

Codfish Cutlets. Use one table-spoonful of lemon juice, three of butter, one of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of chopped parsley, one large egg, or two small ones, about a large cupful of dried bread crumbs, two slices of fish about an inch thick

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