Fiflli Balls

Ingredients

• Soak a pound of cod-fish.
• nearly two cupfuls of potato boiled and mashed.
• A tablespoonful of butter.
• Half a teaspoonful of salt.
• Two tablespoonfuls of milk.
• the beaten yolk of an egg.

Method

1. 1

   Prepare cod-fish and mix with mashed potato, butter, salt, milk, and egg.

2. 2

   Form into balls and fry until golden brown.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 13. The excerpt below is the record exactly as published.

Fiflli Balls. Soak a pound of cod-fish all night in cold water. Change it in the morning, and cover with lukewarm water for three hours more. FRIED MEATS. 65 Wash it, scraping off the salt and fat; put it into a sauce-pan, cover it well with water just blood-warm, and let it simmer — that is, not quite boil, two hours. Take it up, pick out the bones and remove the skin, and set the fish aside to cool. When perfectly cold chop it fine in a wooden tray. Have ready, for a cupful of minced fish, nearly two cupfuls of potato boiled and mashed very smooth. A tablespoonful of butter. Half a teaspoonful of salt. Two tablespoonfuls of milk worked into the fish while hot. Add also, when the potato has been rubbed until free from lumps, the beaten yolk of an egg.

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