Fish Balls

Ingredients

• three pounds of boneless codfish
• five medium-sized, well-washed, and peeled sliced potatoes
• one gill of cold water or broth
• half an ounce of butter
• one pinch of white pepper
• one gill of clarified butter
• a teaspoonful of chopped parsley

Method

1. 1

   Soak codfish for twelve hours, then boil and drain.

2. 2

   Pick out bones, add potatoes and broth, cook for twenty minutes, then mash.

3. 3

   Form into balls, sprinkle with flour, and fry in clarified butter until golden.

4. 4

   Serve with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 141. The excerpt below is the record exactly as published.

a teaspoonful of chopped parsley sprinkled over. 2O2 THE TABLE. 345. Codfish, bonne feimne. — Have two pounds of cooked, soaked, boneless cod; prepare it the same as for the above (No. 344), then put it in a saucepan, moistening with half a pint of bechamel (No. 154), and half a pint of Allemande (No. 210). Add three sliced potatoes, and three hard- boiled eggs, cut in thin slices, and half a pinch of pepper. (If too thick, put in a little milk.) Cook for about five minutes longer, then serve with a teaspoonful of chopped parsley. 346. Picked-up Codfish.— The same as for the above, only all the materials should be shred smaller, and add three tablespoonfuls of cream. 347. Fish Balls. — Place in a large pan, with plenty of fresh water, three pounds of boneless codfish, and let soak for twelve hours. Drain, and place it in a saucepan on the hot range, with plenty of cold water, and as soon as it begins to boil, drain all the water through a colander. Carefully pick out all the bones from the cod, and return it to the saucepan, adding five medium-sized, well-washed, and peeled sliced potatoes, one gill of cold water or broth, and cook on a moderate fire for twenty minutes, then add half an ounce of butter. Take from off the fire. Season with one pinch of white pepper, then, with the aid of a potato-masher or a pounder, mash all well together right in the pan. Transfer it to a dish, and let cool. Make up small fish balls two inches in diameter by one inch thick, lightly sprinkle them with a very little flour. Heat in a frying-pan one gill of clarified butter

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