Wash and wipe the steaks dry. Beat up two or three eggs, and roll out
some Boston or other brittle crackers upon the kneading-board until
they are fine as dust. Dip each steak into the beaten egg, then into
the bread crumbs (when you have salted the fish), and fry in hot fat,
lard, or nice dripping.
Or, you can broil the steak upon a buttered gridiron, over a clear
fire, first seasoning with salt and pepper. When done, lay in a hot
dish, butter well, and cover closely.