Clubhouse Fish Balls

Ingredients

• 1/2 pound salt codfish
• 2 cups hot mashed potatoes
• 1/4 cup milk or cream
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg

Method

1. 1

   Boil salt codfish until tender, changing the water once, that it may not be too salty.

2. 2

   While the fish is hot pick it very fine so that it is feathery; it cannot be done fine enough with a fork, and should be picked by hand.

3. 3

   To two cups hot mashed potatoes add milk or cream, butter, salt and pepper; add fish and one egg well beaten.

4. 4

   Beat the mixture very light, flour the hands and shape into cones.

5. 5

   Place on a buttered baking-pan, brush with white of egg, and bake until a golden brown.

6. 6

   Serve with a tomato, Bechamel or egg sauce.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 77. The excerpt below is the record exactly as published.

1 egg yolk y2 C. flour i/4 t. salt 1 T. olive oil 1-3 C. milk 146 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Beat egg slightly with salt and oil. Add milk and flour, beat until smooth. Use timbale iron to shape. Fry in deep fat until crisp and brown. To heat timbale iron, heat fat until it smokes, put iron into fat, put a little of the batter into cup, dip iron in batter % its depth, immerse into hot fat. SWEDISH TIMBALES WITH MUSHEOOMS. 1 C. mushrooms sauted in 4 T. butter butter y2 t. salt 2 C. boiling water % t. pepper 5 T. flour (browned) Make a white sauce of butter, flour and water. Cut mushrooms in small pieces, add to sauce. Add seasoning. Serve in timbale cases. Plain Cookery — Leftovers BEAN CROQUETTES. 1 cup beans 1 small onion 4 cups water 1 tsp. salt 1 bay-leaf 1-16 tsp. white pepper 1 egg 1 tbl. butter Wash the beans, and soak over night. Boil them slowly with bay-leaf and onion until tender, changing the water several times. Mash beans through a colander. Season with butter, salt and pepper; add beaten egg, form into small croquettes, roll them in egg and crumbs, and fry in deep fat. FARINA BALLS. 14 cup farina y8 tsp. paprika 1 cup milk 5 drops onion-juice % tsp. salt Yolk of one egg Cook farina and milk in double boiler for one hour, then add sea- soning and yolk of egg well beaten. Stir well and set away to cool. When cold roll into balls, dip in crumbs, then in beaten egg, then in crumbs again and fry in deep fat. MACEDOINE OF VEGETABLES. Y2 cup turnip y2 cup cauliflower % cup carrot 1 tbl. butter y2. cup green peas 1 tsp. salt y2 cup string beans y8 tsp. paprika Cut the turnips and carrots into half inch dice, or with small veg- etable cutters cut them into fancy shapes or into small balls. The vegetables should be cooked separately and well drained be- fore being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper and salt, or be moistened with a Bechamel or a cream sauce. The Macedoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables instead of being mixed together are placed in separate piles around the meat or on a flat dish, and then give a good effect of color. 148 THE WORCESTER DOMESTIC SCIENCE SCHOOL. SCALLOPED EGGS. 6 hard-cooked eggs % cup buttered cracker- 1 piut white sauce, No. 1 crumbs % cup chopped cold meat Chop eggs fine. Sprinkle bottom of a bitttered baking-dash with crumbs, cover with one-half the eggs, eggs with sauce, and sauce with meat; repeat. Cover with remaining crumbs. Place in oven on centre grate, and bake until crumbs are brown. Ham is the best meat to use for this dish. Chicken, veal or fish may be used. VEAL LOAF. 2 lbs. lean veal 1 T. lemon-juice 1-3 lb. salt pork 2% tsp. salt 4 large crackers 1 tsp. pepper 2 eggs A few drops onion juice 3 tbl. cream Wipe the veal, remove skin and membrane, chop fine, or force through a meat-chopper; add the pork chopped fine, then the crack- ers rolled, the lemon-juice, seasonings, cream, and lastly the eggs well beaten. Press into a loaf with rounded top, or pack into a small bread-pan; smooth evenly on top, brush over with white of egg, and bake slowly 2y2 hours, basting frequently. Eemove from pan when cold, and serve cut in thin slices. CORNISH MEAT PIE. 1 cup cooked meat cut in 1 tbl. butter small cubes 1 tbl. flour y2 cup boiled potatoes cut y2 tsp. salt in small cubes V4 tsp. pepper 1 T. onion chopped fine 1-16 tsp. celery salt 1 cup brown stock Make a brown sauce of the stock, flour, butter and seasonings, add the meat, potatoes and onion. Line individual pie-plates with plain pastry; cover one-half with the meat mixture, folding the other half of pastry over it and pressing the edges together. Prick the upper crust thus formed, or cut small gashes. Brush over with milk and bake in a hot oven until a golden brown. CHICKEN IN BASKETS. To three cups hot mashed potatoes add three tablespoons butter^ one teaspoon salt, yolks three eggs slightly, beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with creamed chicken. Form handles for baskets of parsley. LABORATORY COOK BOOK. 149 CLUBHOUSE FISH BALLS. Boil one-half pound salt codfish until tender, changing the water once, that it may not be too salty. While the fish is hot pick it very fine so that it is feathery; it can not be done fine enough with a fork, and should be picked by hand. To two cups hot mashed potatoes add one-fourth cup milk or cream, two tablespoons butter,

Cook this with the app: pantry check, scaling, and the assistant.