Baked Fillets of Whitefish

Scale some large whitefish, split them, remove the backbone, season the fillets
with salt and pepper, and dip them in beaten egg, then in breadcrumbs, and again in
beaten egg, then in breadcrumbs, and again in beaten egg. Put a lump of fresh
lard in a baking dish, heat it, and then put in the fillets. Bake the fish in the oven
for twenty minutes, until they are lightly colored. When cooked, drain the grease
off the fillets, place them on a hot dish, garnish with fried parsley, and serve with
potatoes and a sauceboatful of parsley sauce.