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Fish Cutlets

Cutlets may be cut from almost any white fish; they may be cooked or raw. Put a quantity of chopped herbs, a bit of shallot, and a seasoning of pepper and salt, into a stewpan with two ounces of butter. Stir in a tea-spoonful of essence of anchovies, and as soon as the butter is melted remove from the fire to cool. Lay the seasoning over the cutlets thickly, and powder them well with fine bread-crumbs. They may be cooked before the fire, or in an oven on buttered pans. Have ready some green vegetables stewed in good broth; silver button-onions or anything that is in season may be used. Put the vegetables in the centre of the dish, and arrange the cutlets round. Time to stew vegetables, about a quarter of an hour. Probable cost, 6d., exclusive of fish.