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Fried Egg-Plant (Pare an egg-plant cut it into)

Pare an egg-plant, cut it into slices a sixteenth of an inch thick. Beat an egg lightly, add to it a tablespoonful of hot water. Dip each slice first into the egg, then into bread crumbs. Put three tablespoonfuls of lard or dripping into a frying pan; when hot cover the bottom with slices of egg-plant. Fry brown on one side, then turn and fry brown on the other; a few slices only should be cooked at a time. As the fat is consumed add more, waiting each time for it to re-heat before putting in the egg-plant. Drain the egg-plant on brown paper and serve very hot with tomato catsup.