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Hake Cutlets, Fried

Cut two pounds of hake into cutlets, dry them well, and dip them into a thin batter of flour and water. Cover them with bread-crumbs, and fry them in hot lard or dripping, until brightly browned on both sides. Put them on blotting-paper, to drain the fat from them, and serve on a napkin. Garnish with parsley. Melted butter, anchovy sauce, or gravy piquant (see GRAVY PIQUANT) may be sent to table with them. Time, a quarter of an hour. Probable cost, 3d. or 4d. per pound. Sufficient for three or four persons.