Fried Codfish Balls

Ingredients

• about 2 pounds of nice white codfish
• sufficient cold water to cover the fish
• black pepper to suit taste
• 3 or 4 slices of light bread
• 2 eggs
• a cup of butter
• a little salt

Method

1. 1

   Boil codfish until tender, then cool in cold water.

2. 2

   Remove bones and skin, mash with steamed potatoes and bread.

3. 3

   Add eggs, butter, and seasonings.

4. 4

   Form into balls and fry in hot lard.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 81. The excerpt below is the record exactly as published.

2 eggs well beaten, and a little black pep- per. When the milk boils up stir in this mixture. Cook 5 minutes longer, stirring the most of the time. Serve immediately in a warmed vegetable dish. This quantity will be sufficient for a family of six, and enough left for codfish balls. NO. 2. Pick up fine a tea-cupful of nice white codfish, freshen over night in water. Pour away this in the morning. Add one-half tea-cupful of fresh water, I large spoonful of butter, and 2 eggs. Beat all well together and heat till hot, but do not boil. Mash 246 DOMESTIC GUIDE. and season nicely some potatoes, stir into the cod- fish mixture until stiff enough to put in flats cakes, and fry in hot butter until they are a nice brown. Should be turned once. NO. 3. After dinner take the mashed potatoes (of which there should be a double quantity prepared for dinner) and fish that is left, using one-third fish and two-thirds potatoes. Stir and beat them to- gether while warm till evenly mixed. When cold (for the mixture will be so soft it cannot be handled while warm) make them into cakes three- quarters of an inch thick, and as large around as a tea-cup. Put them in a cool place for breakfast. In the morning roll them in flour, and have plenty of flour in the frying pan, just hot enough not to burn. Fry quickly to a nice brown on both sides. Turn carefully, that they may keep their shape. Serve as soon as done. NO. 4. Take of nice white codfish about 2 pounds. Put into a kettle with sufficient cold water to cover the fish, and let it boil till perfectly tender, and then remove to a pan of cold water. The fish can then be easily separated from the bones, skin, etc. Place in an earthen or bright tin mixing pan, and mash fine with about double the quantity of nicely steamed potatoes, and 3 or 4 slices of light bread crumbed or previously soaked in milk. Add 2 eggs and a cup of butter, with black pepper to COOKING DIVISION. 24/ suit taste. Mash and mix thoroughly, and make as moist as is wished with sweet milk. It is some- times necessary to add a httle salt. Make into flat balls and fry in hot lard, as you would mush. This mixture will keep in cool weather several days. NO. 5. Take half a codfish, put in a pot, and fill with cold water at night. In the morning pour off the water, and fill up with fresh water. Stand it on the back of the stove for 3 hours. Let it come to a scalding heat, not boiling. Take off the skin and pick out the bones, and put it in a tray and chop fine. Have potatoes boiled, and chop with the fish. Double the quantity of potatoes to the fish. Mix well together, and make in balls with the hands, flattening them a little. Have your frying-pan hot, with a tea-spoonful of lard. Fry to a nice brown. BECHAMEL SAUCE. This sauce is good for almost everything, such as carrots, turnips, asparagus, fish, and, with sugar and wine or brandy added, is good for steamed puddings, cake pudding, rice, etc. Mix cold and well together in a tin sauce-pan 2 ounces of butter, and a table-spoonful of flour. Then add a pint of milk and stir continually, and when thickened take off the fire. Beat the yolk of an egg in a cup with a tea-spoonful of water. Turn into the sauce and mix well. Salt a little and pepper for vege- tables ; for puddings, nutmeg and brandy or wine. 248 DOMESTIC GUIDE. SAUCES FOR FISH. To serve with fish : Vinegar i cup. Water i cup. Yolks of 2 eggs. Butter I large spoonful. Mustard and corn-starch blended i spoonful. Sugar, salt and pepper. Mix all cold. Heat it gradually and boil for i minute. This dressing is also nice when cold with salmon, lob- sters, lettuce, etc. NO. 2. Take a pint of milk and the fish drippings mixed, and a little salt

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