Cut salmon into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and
cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs. Put some
fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets into the
beaten egg, and then into the bread crumbs. Fry them of a light brown. Serve them up hot, with the gravy in the
bottom of the dish.
1 comments:
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