Having cleaned the FISH, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each FISH into the egg, and then strew them with bread crumbs. Put some butter or fresh BEEF-dripping into a frying-pan, and hold it over the fire till it is boiling hot; then, (having skimmed it,) put in the FISH and fry them.
Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a Sauce-boat to eat with the FISH.
You may fry carp and flounders in the same manner.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)