Dropped Fish Balls

Ingredients

• One pint bowlful of raw fish
• two heaping bowlfuls of pared potatoes
• two eggs
• butter, the size of an egg
• a little pepper

Method

1. 1

   Pick the fish very fine, and measure it lightly in the bowl.

2. 2

   Put the potatoes into the boiler, and the fish on top of them; then cover with boiling water, and boil half an hour.

3. 3

   Drain off all the water, and mash fish and potatoes together until fine and light.

4. 4

   Then add the butter and pepper, and the egg, well beaten.

5. 5

   Have a deep kettle of boiling fat.

6. 6

   Dip a tablespoon in it, and then take up a spoonful of the mixture, having care to get it into as good shape as possible.

7. 7

   Drop into the boiling fat, and cook until brown, which should be in two minutes.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 44. The excerpt below is the record exactly as published.

Dropped Fish Balls. One pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, (let the potatoes be under medium size), two eggs, butter, the size of an egg, and a little pepper

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