Codfish Balls

Ingredients

• 1 cup salt codfish
• 2 cups potatoes, cut into cubes or small pieces
• 1 teaspoon pepper
• 4 tablespoon butter
• 1 egg

Method

1. 1

   Pick over, wash and shred fish.

2. 2

   Boil potatoes in cold water; add fish and boil until potatoes are soft.

3. 3

   Drain well; beat until light and all lumps are out; add seasoning, butter, and beaten egg.

4. 4

   Drop by spoonfuls into hot fat at 385° F and fry until golden brown.

5. 5

   Drain on unglazed paper and serve immediately.

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 39. The excerpt below is the record exactly as published.

Codfish Balls 1 cup salt codfish 2 cups potatoes, cut into cubes or small pieces lg teaspoon pepper 4 tablespoon butter 1 egg Pick over, wash and shred fish. Put potatoes into deep saucepan; cover with cold water; add fish and boil until pota- toes are soft. Take off fire; drain well; beat until light and all lumps are out; add seasoning, butter and beaten egg. Drep by spoonfuls into hot fat at 385° F. and fry until golden brown. Drain on unglazed paper and serve immediately. New England Clam Chowder 25 clams 6 potatoes, cut in cubes 1 onion, sliced thin 14 lb. finely cut salt pork 2 teaspoons salt 14 teaspoon pepper 1 pint water 1 quart milk Put hard parts of clams through food chopper. Pan-fry pork in chowder kettle for 5 minutes; add onion; cook slowly until onion is yellow; add potato, clams, clam juice, water and seasoning. Cover and simmer 30 minutes. Uncover and boil a few minutes if clams are tough. Add scalded milk and serve. If liked, the soup may be thickened with 1 table- spoon flour mixed with a little cold milk. Shell Fish a la Newburg 2 cups finely cut shrimp, scallops, lobster, or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 14 teaspoon paprika Y4 cup cooking sherry If canned fish is used cover with cold water 20 minutes and drain. Melt but- ter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick. Rub egg yolks through strainer and add, stirring until smooth; add sea- soning, and finely chopped egg whites; add fish; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately. Use Level Measurements in all Royal Recipes 38 Royal Baking Powder Leaves No Bitter Taste Meats — are 5 general methods for cooking meat; broiling, pan-broiling or frying, for steaks, chops, hamburg, etc.; roasting or baking for ribs, round, shoulder, rump and loin; boiling or stewing for corned beef, shank, shoulder, neck, ete.; and processes variously called pot-roasting, braising, en casserole, etc., a combination of baking and stewing, good for such cuts as chuck, short ribs, flank and brisket. If meat is taken from cold place allow an extra 10-20 minutes for cooking. All immature meats such as lamb, veal and pork must be well cooked. Veal requires extra fat added to the pan with which to baste and brown the meat. In general successful cooking of meat is accomplished without additional fat, and, for roasting, without much, if any, additional water. Roast meats must be seared at high temperature, 500° F. for the first 15-20 minutes of cooking, reducing heat to 450° F. and the cooking completed at a lower temperature with frequent basting. With a patent roaster basting is unnecessary. Time Table for Meat and Poultry Cookery Roasted or Baked 8-10 min. per |b. Broiled or Panchoicd Boiled Braised Beef: roast up to 8 lbs. 8 to 12 Ibs. {12-15 min. per lb. onset Beefsteak: 1 in. thick 8-10 min. ; 2 in. thick 18-25 min. Beef fillet: 20 min Beef, large piece: 15-20 min. per Ib.|45-60 min. per lb. Lamb: roast aes 20 min. per lb. Lamb chops: French 6-10 min. shoulder, loin $-12 min. Mutton: roasts Mutton chops: Pork: roast loin, fresh ham 20 min. per lb. 10-12 min. 30 min. per lb. Pork chops, tenderloin 20-30 min. 30-50 min. 50-60 min. Veal: roast leg and loin 30 min. per lb. Veal cutlet: 45-60 min. Veal chops: 10-15 min. Ham, tongue, corned beef Chicken 1-2 lbs. Chicken 3-4 lbs. 30 min. per lb. 25-30 min. 144-2 hrs. 20-30 min. per lb. Fowl 4-5 lbs. 2-5 hrs. Duck 15-20 min. per lb. Goose 20-25 min. per lb.|° 25-30 min. 15-30 min. per lb. ———— ee Turkey, young Turkey, mature Baked Ham Wash and scrub ham in warm water; soak over night. Put on to boil with cold water enough to cover; boil slowly until Veal Cutlet Cutlet may be cooked whole or cut in- to pieces for serving. Dust with salt, pep- tender. Cool in water in which it was boiled; remove skin carefully; put in pan. For whole ham, cover with 1 cup brown sugar and 1 teaspoon pepper

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