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Sturgeon Cutlet

Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough to moisten the pieces well; dip them into the beaten egg. Have ready a dish of grated bread crumbs(stale bread is best), then roll them in the bread crumbs and pepper them well.

Prepare a vessel of melted lard, have it boiling hot, but not burnt; lay in the pieces of fish and cover with a lid. Turn them over as they brown and remove the lid when they are nearly done.-Mrs. Dr. P.C.