Jerusalem Fish Balls

Ingredients

• 2 pounds of haddock, halibut or salmon
• i quart cold water
• a bit of bay leaf
• slice of onion
• 2 cloves
• j/2 c nut meats
• i t salt
• dash of pepper
• a few grains of mace
• I egg well beaten
• ^ c bread crumbs

Method

1. 1

   Skin and pick fish flesh from bones.

2. 2

   Simmer skin and bones in water with bay leaf, onion, and cloves for 30 minutes.

3. 3

   Grind fish with nut meats, add salt, pepper, mace, beaten egg, and bread crumbs.

4. 4

   Form into balls and cook in strained stock for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 131. The excerpt below is the record exactly as published.

JERUSALEM FISH BALLS rOTATOES A LA CREME MACARONI ENGLISH FASHION PRUNE JELLY WITH CREAM Jerusalem Fish Balls Skin and pick all the flesh from the bones of 2 pounds of haddock, halibut or salmon. Put the skin and bones into a kettle, cover with i quart cold water, add a bit of bay leaf, slice of onion and 2 cloves, and simmer gently ^ h or more. While cooking- put the fish through the meat grinder, together with j/2 c nut meats — almonds, walnuts, peanuts, etc. — add i t salt, dash of pepper and a few grains of mace, I egg well beaten, and ^ c bread crumbs

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