Fish Cutlets
Mince cold boiled haddock, cod, or any other firm-fleshed fish. Season to taste and mix well with a little rich drawn butter, made quite thick with cornstarch. Spread upon a broad platter, and, when stiff, mold into cutlets. Roll in fine crumbs, then in egg and in cracker crumbs again; leave on the ice to get firm, and fry in deep, boiling fat which has been heated slowly.