Fish Balls

Ingredients

• 1 c. salt codfish
• 1 egg
• 2 c. potatoes
• 1/2 tbsp. butter
• 1 tsp. pepper

Method

1. 1

   Wash the fish in cold water and break into small pieces.

2. 2

   Wash and pare the potatoes and cut into pieces.

3. 3

   Cook the fish and potatoes together in boiling water until the potatoes are soft.

4. 4

   Drain and shake over the fire until dry; mash with a wire potato masher, add the beaten egg, butter and pepper, and beat until light.

5. 5

   Take up the mixture by spoonfuls, mold slightly and slip into the hot fat.

6. 6

   Fry until brown, or shape into round, flat cakes, dredge with flour and brown in butter.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 69. The excerpt below is the record exactly as published.

Fish Balls Ingredients : 1 c. salt codfish i egg 2 c. potatoes \ tbsp. butter | tsp. pepper M 162 LABORATORY MANUAL OF FOODS AND COOKERY Method : Wash the fish in cold water and break into small pieces. Wash and pare the potatoes and cut into pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft. Drain and shake over the fire until dry ; mash with a wire potato masher, add the beaten egg, butter and pepper, and beat until light. Take up the mixture by spoonfuls, mold slightly and slip into the hot fat. Fry until brown, or shape into round, flat cakes, dredge with Hour and brown in butter. Scalloped Fish Ingredients : 2 c. flaked fish 2 c. medium white sauce i c. buttered crumbs Creamed Codfish Reheat boiled codfish in medium white sauce. An egg may be added. Serve on toast. Fish Chowder Ingredients : 5 Ib. haddock 4 c. cold water 4 c. diced potatoes 2 tbsp. butter i onion 4 tbsp. flour \ c. diced salt pork 4 c. scalded milk salt, pepper, cayenne 10 buttered crackers Method, : Remove head, skin, and bones and cut fish into fillets. Cover head, skin, and bones with cold water. Simmer 20 minutes, strain, and reserve liquid. Parboil potatoes 10 minutes. Cook onions in salt pork until yellow. Remove onion and salt pork if desired. Arrange fish and potatoes in layers, seasoning with salt and pepper. Cover with water in which bones were cooked and simmer until potatoes are tender. Combine mixtures and pour over buttered crackers which have been soaked in enough cold milk to moisten them. FISH AND SHELLFISH 163 FISH SAUCES Egg Sauce Ingredients : i pt. boiling water i tsp. salt | c. butter i tbsp. lemon juice or vinegar cayenne 2 hard-cooked eggs Method : Prepare in the same way as white sauce. The eggs may be chopped or the whites sliced and the yolks pressed through a sieve and added to the sauce. Drawn Butter Sauce Ingredients : % c. butter if c. hot water 3 tbsp. flour f tsp. salt | tsp. pepper Method : Melt f the butter, add flour and seasonings and gradually the hot water. Boil 5 minutes and add remaining butter in small pieces. Bechamel Sauce Ingredients : if c. white stock J c. butter i slice onion £ c. flour i slice carrot i c. scalded milk i bay leaf f tsp. salt parsley f tsp. pepper Method : Cook stock 20 minutes with onion, carrot, bay leaf, parsley ; strain. There should be i cupful. Melt the butter, add flour and gradually hot stock and milk. Season with salt and pepper. 1 64 LABORATORY MANUAL OF FOODS AND COOKERY Maitre d'Hotel Butter Ingredients : \ c. butter | tbsp. chopped parsley | tsp. salt f tbsp. lemon juice | tsp. pepper

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