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Codfish or Other Fish Balls.
Codfish left over from dinner is just as nice for this purpose as to freshen it purposely. Remove all the bones and skin; picking it into fine pieces, or shreds (long fiber-like pieces. ) Have twice as much bulk of nicely mashed potatoes as fish; making the potatoes rich with butter and milk, if you have it, as for the table, and a beaten egg or two, according to the amount being prepared; season with pepper (the author likes a sprinkle or two of cayenne in them); flour your hands and make into balls, or rather flat, more like biscuit, and fry in hot butter, or drippings, as you choose, turning carefully when the first side is nicely browned. Drain off any superfluous fat before sending to the table.
Remarks. —They may be made perfectly plain, simply fish and potatoes, and still be good; but the hotels pursue the above plan, some of them also adding some boiled or chopped onion to the mixture. Any large fresh fish, even, left over, may be made into balls for the next breakfast, in the same manner, using a little salt in the seasoning. They may be put into pork, which is about half fried, and so give a nicer flavor to the pork, and eaten together; especially nice in this way if you use potatoes a little more freely than used in making the fish balls.
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