Codfish Balls

Ingredients

• One-quarter pound fish
• three-quarter pounds potatoes
• one egg to moisten
• Season with salt
• and pepper
• fry in hot lard

Method

1. 1

   Mix the codfish with the potatoes and egg.

2. 2

   Season with salt and pepper, then fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 11. The excerpt below is the record exactly as published.

Codfish Balls. — One-quarter pound fish to three-quarter pounds potatoes, one egg to moisten. Season with salt and pep- per and fry in hot lard. Clams. — Never boil clams long, as it makes them indigestible ; pour boiling water over them, and set them over a hot fire until the shells open, then empty the juice in a sauce pan; add the clams, pepper and very little salt. Serve on shells with drawn butter. Clam Chowder. — Wash the clams, put them into a pan, turn boiling water over them, cover and let stand fifteen minutes; take out and cut off the black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquor, put into a saucepan to boil. To one-half pound of butter rub well three tablespoonfuls of flour and stir it into HOW WE COOK IN TENNESSEE. 21 the liquor. Put in the clams and let boil fifteen minutes. If you like add one pint of cream or milk. Frogs. — The hind legs are the only part used ; skin and wash them, roll them in cracker dust, then in beaten eggs, then again in cracker dust. Have in frying pan some hot butter, lay them in and fry a golden brown; garnish with slices of lemon and sprigs of parsley. Baked Mackerel. — Cut the neatly dressed mackerel in halves and dip each half in flour. Put these in a buttered baking- dish and add a few bits of butter here and there. Bake for about half an hour, or until the surface is delicately browned. Cream two teaspoonfuls of butter. Work into it one teaspoon- ful of chopped parsley, a few grains of salt and a tablespoon- ful of lemon juice. Put this in small bits over the fish and serve at once. — The Boston Cooking School. To Cook Salt Mackerel. — Soak the fish over night in plenty of fresh water. In the morning drain off the water; put in a skillet of cold water and when it comes to a boil it will be done ; dress with melted butter. How Salt Fish Should be Freshened. — Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom. If the skin is down, the fish comes out nearly as salty as when put in. 22 HOW WE COOK IN TENNESSEE. OYSTERS. Fried Oysters — No. 1. — Select large oysters, drain and spread on a cloth to absorb all moisture. Beat well two or three eggs, and season them with pepper and salt. Eoll some crackers, and dip the oysters in the egg and then in the crumbs, then again in the egg and cracker crumbs. Drop into boiling lard, sufficient to cover them, and cook till of a light brown. Fried Oysters — No. 2. — Drain large oysters and lay on a nap- kin. Beat well two eggs, and season with pepper and salt. Dip one oyster at a time first in the egg and then in cornmeal. Drop in boiling lard and fry a light brown. Fried Oysters — No. 3.— A certain Boston hotel is famous for its fried oysters. Instead of rolling the shellfish in egg and crumbs the chef washes them, dries them thoroughly and dips them in a thin, highly seasoned oil mayonnaise, then in crumbs. This process gives oysters a flavor which is indescribably pi- quant. Fried Oysters. — Drain through a sieve ; beat up two or three eggs ; sprinkle salt and pepper

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