Codfish Balls

Ingredients

• 2 even pints of codfish
• 1 1/2 pints new milk
• a lump of butter the size of a hen's egg
• half a pint of milk
• 3 tablespoonfuls of flour
• 2 eggs
• a little black pepper

Method

1. 1

   Cut up the fish in fine bits, remove bones, rinse and soak in cold water for 1.5 hours.

2. 2

   Cook in boiling water for 20 minutes, then drain.

3. 3

   Add new milk and butter.

4. 4

   Mix milk with flour until smooth, stir in beaten eggs and pepper.

5. 5

   When milk boils, stir in mixture and cook for 5 minutes, stirring most of the time.

6. 6

   Serve immediately.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 80. The excerpt below is the record exactly as published.

table- spoonful of flour stirred up with a very little water. As soon as it boils it is done. CODFISH BALLS. Cut up the fish in fine bits enough to make 2 even pints, remove every bone, pour cold water over it to rinse it, and soak in cold water i ^ hours, and then draw the water off. Put it cook- ing with sufficient boiling water to cover it. Let it simmer, not boil, for 20 minutes. Then drain the water all off, pour in i ^ pints new milk. Add a lump of butter the size of a hen's egg. Take half a pint of milk and rub into it 3 table- spoonfuls of flour. Every lump must be dissolved. Stir in 2 eggs well beaten, and a little black pep- p

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