Codfish Balls

Ingredients

• Prepare the fish as for boiling
• an equal bulk of mashed potatoes
• a lump of butter
• two or three well beaten eggs
• season with pepper
• flour your hands

Method

1. 1

   Mince the boiled fish fine, boil it again for twenty minutes, drain, and cool.

2. 2

   Mix with mashed potatoes, butter, eggs, and pepper to form a stiff batter.

3. 3

   Shape into balls or cakes, then fry in boiling lard or drippings until light brown.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 401. The excerpt below is the record exactly as published.

CODFISH BALLS. Prepare the fish as for boiling ; after washing and soaking, mince fine, and boil twenty minutes; throw off the water and cover with fresh, boiling water ; boil twenty minutes more, drain the fish very dry, and spread upon a dish to cool ; then add an equal bulk of mashed potatoes ; work into a stiff batter, by adding a lump of butter, sweet milk and a beaten egg, flour your hands and make the mixture into balls or cakes; drop into boiling lard or good drippings and fry to a light brown. SALT COD. Pick the fish into small particles, carefully removing all bones ; soak over night and mix (after pouring off all the water) with an equal quantity of potatoes mashed fine and a lump of butter and pepper; make into cakes or balls, flour slightly and fry brown. Or a better way is to (after soaking the picked fish over night) put it on to boil in fresh water ; after boiling about half an hour pour off all the water and stir in a cup of sweet milk or cream, into which the yolks of two eggs are beaten, a lump of butter, a little pepper and a sprinkle of flour; stir a few minutes, until well mixed, and you have an excellent break- fast dish. COD CUTLETS. Steam the cod till nearly done ; cut a slice and have a batter of self- raising flour ready. The batter is good when mixed with one egg and water ; put the piece of fish in the batter in the pan and fold it over when it sets, having first sprinkled pepper and salt on. Make the cut- lets as well shaped as you can. Have potatoes cut in small balls and fried. PICKLED HERRING. Take one-half dozen small Holland or Eastern herrings out of the brine, split them through the back and soak them in cold water over night; in the morning clean them nicely; cut them crosswise into strips of one-half an inch and put them into a deep dish with one-half dozen good sized onions sliced thin ; season with pepper and three tablespoonfuls of brown sugar ; then pour on enough vinegar to cover them. Will be ready for use in time for supper, and will keep a week or more in a cool place. COLD CANNED SALMON. This is nice served cold with vinegar, pepper and salt, or sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper and served on slices of toast, with milk thickened with flour and butter, and poured over it. CANNED AND PICKLED FISH. 479 COOKED CANNED SALMON. Set the can in a kettle of hot water for about twenty minutes ; while it is heating make a nice drawing of butter, add chopped parsley and hard boiled eggs, cut fine ; turn your salad into a dish, and pour over the drawing of butter; this eaten with mashed potatoes is delicious and like fresh salmon. No. 2 — Pour the oil all off the salmon, mix the fish with an equal quantity of cold mashed potatoes, add a small onion chopped very fine, season with pepper and salt and a little thyme. Make into fishballs and dip into eggs ; fry in hot butter. LA BOUILLE A PECHE. Take different kinds of fish, as trout, white fish, or any small fish that may be at hand and a few well cleaned crabs. Place in a stewpan a sliced onion, a piece of garlic, some parsley cut fine, a piece of orange peel, pepper, salt and spice, and water enough to cover the fish and a little oil. Let this mixture cook well, cut the fish in pieces, put it in, stir all well together and cook it over a fierce fire from fifteen to twenty minutes. FISH CAKES. Take cold boiled cod, either fresh or salt, add two-thirds as much hot mashed potatoes as fish, a little butter, two or three well beaten eggs

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