Fish Balls

Ingredients

• the fish
• the potatoes left of the previous dinner
• a small piece of butter
• a little milk
• a plate of flour

Method

1. 1

   Pick out all the bones, and bits of skin the day that the fish is boiled, as it is more easily done while it is warm.

2. 2

   Chop it fine, when it is cold, and also all the potatoes left of the previous dinner; they are better for this purpose than those just boiled.

3. 3

   Mix the fish and potatoes together.

4. 4

   Melt a small piece of butter in a little milk, and when you have stirred it into the fish, make it up into little flat cakes, roll them in a plate of flour, and fry in hot lard.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 12. The excerpt below is the record exactly as published.

the fish is boiled, as it is more easily done while it is warm. Chop it fine, when it is cold, and also all the potatoes left of the previous dinner ; they are better for this purpose than those just boiled. Mix the fish and potatoes together. Melt a small piece of butter in a little milk, and when you have stirred it into the fish, make it up into little flat cakes, roll them in a plate of flour

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