Codfish Balls

Ingredients

• one quart bowl of the shredded fish
• six good-sized, fresh-boiled potatoes
• three well-beaten eggs
• salt — if necessary — and white pepper
• a small lump of butter

Method

1. 1

   Soak codfish in cold water for 6-7 hours, changing water.

2. 2

   Shred and simmer until tender.

3. 3

   Mash potatoes while hot.

4. 4

   Mix fish with potatoes, eggs, seasoning, and butter.

5. 5

   Drop by tablespoonfuls into hot lard and fry until golden brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 61. The excerpt below is the record exactly as published.

Codfish Balle Trim and soak a piece of salt codfish in cold water for six or seven hours, and during that time change the water two or three times. Shred it. Should it be too salt after shredding, FI8H^ 0T8TEB8^ LOBSTERS^ TERRAPIN 107 freshen it by frequent changes of cold water. There should he one quart bowl of the shredded fish. Cover it with water and let it simmer gently until tender. It will not take very long. Should you boil it too much, yoa might harden it. Have ready siz good-sized, f resh-boiled potatoes, and mash them while hot. Have the fish drained, pounded, and rubbed through a sieve, and mix with the potatoes and three well-beaten eggs. Season to tasta with salt — if necessary — and white pepper, also a amali lump of butter

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