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Chicken Fritters

Cut the meat from a dressed chicken into thin neat slices. Flour these well, or, if preferred, draw them through egg, and cover them with bread-crumbs which have been mixed with a little flour, pepper, and salt. Melt a little butter in a small frying-pan; when hot, put in the slices of meat, and cook them gently, turning them once or twice during the process. When brown, pile them on a dish, and send brown sauce or tomato sauce to table with them. If preferred, the slices may be dipped in batter and fried in hot fat, like kromeskies; or, to make them more tasty, they may before being floured be put into a marinade made of a little chopped parsley and onion, pepper, salt, and the juice of a lemon.