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Conger Eel, Fried

Cleanse the fish thoroughly. Cut it into thick slices, and brush each slice over with beaten egg, then strew over them finely-grated breadcrumbs. Fry them in plenty of hot lard or dripping till they are brightly browned on both sides, and the flesh leaves the bone easily. When sufficiently cooked, lay them on blotting-paper to take off the fat; put them on a hot dish, squeeze the juice of a lemon over them, and serve with shrimp, oyster, tomato, or anchovy sauce. Time to fry, about twenty minutes. Probable cost, 3d. per pound. Sufficient, two pounds for four or five persons. CON