Fried Fillets of Haddock

Skin and clean a haddock, cut the flesh into fillets, trimming them into pieces
about six inches long, dip them into well beaten egg and then into sifted breadcrumbs.
Be sure that they are well covered, plunge them into a fryingpan of boiling
fat, and fry to a rich color, turning them over, in order to cook both sides. Take
them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful
of Dutch sauce.