Codfish Balls à la Patricia

Ingredients

• 1 pound of codfish
• Ys tablespoonful butter
• 1 egg

Method

1. 1

   Prepare codfish and potatoes as in the previous recipe.

2. 2

   Form into small balls, dip in flour, then beaten egg, and cover with bread crumbs.

3. 3

   Fry until brown and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 118. The excerpt below is the record exactly as published.

1 egg, then formed into cakes and fried in fat. Salt Codfish^ Boiled. — Soak 3 pounds salt codfish for several hours in cold water, changing the water twice ; 2 hours before serv- ing lay the codfish into a saucepan, cover with cold water, and set on side of stove to heat the fish gradually (care must be taken not to let it boil). When nearly boiling drain off the water, return to the saucepan with fresh cold water, and again let it come nearly to a boil ; repeat this once more, then dress on a warm dish, and serve with butter sauce, Worcestershire sauce, and English mixed mus- tard. Codflsh Cakes* — Soak 1 pound of codfish in cold water for sev- eral hours, then place it in a saucepan over the fire, cover with cold water ; as soon as it begins to boil drain off the water, cover again with cold water, and let it come to a boiling point ; then drain off all the water, remove the bones, chop the fish fine, and mix it with an equal portion of mashed potatoes ; add Ys tablespoonful butter and 1 egg ; form the mixture into round balls the size of an egg, fiatten, and fry light brown in drippings or lard ; serve on a hot dish with catsup. Godflsli Balls & la Patricia

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