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Cod Cutlets

(Little Dishes Of Fish.) - (Nelsons Home Comforts)

A cheap and excellent dish is made by filleting the tail of cod, egging

and crumbing the pieces and frying them. Get about a pound and a half of

the tail of a fine cod; with a sharp knife divide the flesh from the

bone lengthways, cut it into neat pieces as nearly of a size as you can,

and flatten with a knife. Dip in egg, then in crumbs mixed with a little

flour, pepper, and salt. It is best to fry the cutlets in the

wire-basket in plenty of fat, but if this is not convenient they can be

done in the frying-pan; in any case, they should be done quickly, so

that they may get crisp.

Other Recipes

3 Cod Cutlets

Make the following sauce and simmer the fish cutlets in it. One cupful

of stock, pepper, salt, parsley, onion, a little lemon juice and a glass

of sherry. Thicken with browned flour. Heat the cutlets slowly, do not

let them boil.

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