Codfish Balls

Ingredients

• a pound of fish
• three ounces of butter
• two beaten eggs
• cayenne or white pepper to taste
• twice the quantity of potatoes

Method

1. 1

   Purchase the old-fashioned salted, dried fish, and pick it to pieces as fine as possible, or rub it to fine shreds in a mortar.

2. 2

   Soak it for six hours; drain, and simmer for half to three-quarters of an hour.

3. 3

   Wash, peel, quarter, and boil twice the quantity of potatoes that you have of fish; mix fish and potatoes together while warm, and beat them as light as possible.

4. 4

   Shape into small, neat cakes not over half an inch thick or two and a half inches in width, and fry in boiling fat.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 9. The excerpt below is the record exactly as published.

Codfish Balls. — A well-made codfish ball is a delicious dish, but recently it has fallen into disrepute for one reason. Some few years ago an inventive Yankee con- ceived the idea of putting up in small boxes what he called " boneless codfish ; " and since then a perfect codfish ball is a very rare article, for the simple reason that very little of the true codfish is used. Species of codfish, such as hake, haddock, pollock, and fifty other varieties, are so put up whenever cheap ; but the true codfish is seldom if ever used. When wanted, purchase the old- fashioned salted, dried fish, and pick it to pieces as fine as possible, or rub it to fine shreds in a mortar. Soak it six hours ; drain, and simmer half to three-quarters of an hour. Wash, peel, quarter, and boil twice the quantity of potatoes that you have of fish; mix fish and potatoes together while warm, and beat them as fight as possible. To a pound of fish add three ounces of butter, two beaten eggs, and cayenne or white pepper to taste

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