|
Classic
Cook Books
< last page | next page >
page 25
DELICIOUS FISH BALLS
Take a quart of hot potatoes, freshly boiled, a cup of warmed fish picked very
fine, one egg, the white and yellow beaten lightly separately, a teaspoonful of
nice butter, a tablespoonful of fresh cream, add salt, red pepper, a little
onion juice, and parsley chopped fine. Beat the whole to a light cream. Roll in
balls and drop into plenty of very hot lard, like doughnuts, stirring them all
the time.
CODFISH BALLS
One cupful raw salt fish, one pint potatoes, one egg well beaten, quarter
saltspoonful pepper, and more salt if needed, one teaspoonful of butter. Wash
the fish, pick in half inch pieces, and free from bones. Pare potatoes and cut
in quarters. Put fish and potatoes in stewpan, cover with boiling water. Boil
twenty-five minutes, or until potatoes are soft. Do not allow potatoes to get
soggy. Drain off all water, mash and beat until very light. Add butter and salt,
and when slightly cooled the eggs, and more salt if needed. Shape them without
smoothing much. Slip off into frying hot lard one minute. Fry only five at a
time.
CODFISH CAKES
Take six good sized potatoes, pare and boil; one pound codfish, put it over in
cold water, do not let it boil. Mash fish and potatoes together. When hot season
with salt and pepper to taste. Add a piece of butter, two eggs beat light with a
fork, fry in boiling lard five minutes, put on sheets of brown paper. Serve hot
with some crisp fried bacon.
< last page | next page >
Classic
Cook Books
|
