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Haddock, Fried

Wash and scale the fish. Dry it well, cut off the head and tail, and divide it into three or four pieces. Take out the backbone, dip the slices in beaten egg, and afterwards strew bread-crumbs thickly over them. Fry them in boiling lard or dripping till they are brightly browned; drain, and serve on a hot dish. Garnish with parsley and sliced lemon, and send shrimp or anchovy sauce to table with the fish. Time, ten minutes to fry. Probable cost of haddocks, 9d. each and upwards. Sufficient, one moderate-sized fish for three or four persons.