Fried Salmon Cutlets

Take a quantity of cold boiled salmon, pick out all the bones and skin, pound it
in a mortar, and to every six ounces of salmon allow two ounces of finely mashed
potatoes; add to the potatoes pepper, salt, cayenne and mace to taste. When the
seasoning is well stirred in add the pounded fish and mix all thoroughly. Flatten the
mixture out, shape it into small cutlets. Brush them over with beaten egg, sprinkle
them with fine breadcrumbs and fry to a light brown. Serve a quantity of anchovy
sauce with them.