Dress, clean and cut for serving at the joints or in half, through back and breast bone, and season with salt and pepper. Let stand several hours. Dip each piece in cracker crumbs, let stand 10 minutes, then in egg (slightly beaten), again in crumbs and fry in deep, hot fat, or in a frying pan with butter, until a golden brown.
© 1903 All rights reserved. Published by Echo Point.