Codfish Balls

Ingredients

• one cup of soft-boiled potatoes
• half a cup of shredded codfish
• a tablespoon of butter
• a beaten egg
• boiling hot lard

Method

1. 1

   Mash potatoes and mix with shredded codfish, butter, and beaten egg.

2. 2

   Drop into boiling lard and fry until golden brown.

3. 3

   Drain on brown paper and serve hot.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 38. The excerpt below is the record exactly as published.

Codfish Balls— Creamed Salt Cod— Drawn Butter Salt Cod— Picked Salt Cod— Salt Codfish Pie— Toasted Salt Cod— Salt Cod with Tomato Sauce — Boiled Finnan Haddie— Broiled Smoked Herring — Salt Mackerel with Milk Sauce — Broiled Salt Mackerel SOAKING SALT FISH DO NOT soak salt mackerel for next day's breakfast in warm water, or too long. By bad soaking the fish is sometimes spoiled, made flabby and tasteless, and voted a fail- ure, when if properly treated it would be appetizing. Use cold water, or, if milk is plenty with you, cold milk, and keep while soaking in a cool place. [See illustration, Plate IV.] BAKED SALT COD 'Mix a cup of salt codfish picked up fine with twice its quantity of mashed potatoes. Add a pint of milk or cream, and then stir in two well-beaten eggs and half a cup of but- ter. Taste and see if the dish will not be salt enough with- out adding salt. Stir in a dash of cayenne, and put in a baking dish and bake half an hour in a moderate oven. CODFISH BALLS Codfish balls may be made in simpler fashion by using one cup of soft-boiled potatoes, mashed while hot and fresh into half a cup of shredded codfish. Fish and potato should be well mashed together, seasoned with a tablespoon of butter and a beaten egg, dropped into a pan or kettle of boiling hot lard

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