SALMON CUTLETS.

Remove the skin and bone from some slices of salmon one-third of an inch

thick; trim them into cutlet shape; sprinkle on pepper, salt, and flour,

and dip them into beaten eggs mixed with a little chopped parsley or

onion; then bread-crumb them. Fry them in boiling lard. This is the

better way, or they may be fried or _sautéd_ in butter in a _sauté_ pan.

Arrange the pieces one over the other in a circle. Pour a pickle, or

_Tartare_ sauce, in the centre.