Page:Browne - The Plain Sailing Cook Book.djvu/41

 

CODFISH BALLS

• MATERIALS
• ¼ a pound salt codfish
• 3 or 4 potatoes
• 1 egg Bowl
• ½ teaspoon salt
• Fat for frying

• UTENSILS
• 2 forks
• Saucepan
• Dover beater
• Strainer
• Bread-board
• Colander with paper
• Frying-pan
• Perforated spoon

DIRECTIONS

1. Soak the fish overnight in cold water.
2. Boil and mash the potatoes in accordance with directions on pages 66 and 68.
3. Remove all skin and bones from the fish, and shred it with two forks.
4. Put the shredded fish into a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes.
5. Remove the saucepan from the fire, pour the contents through a strainer, and with a spoon press out all the water from the fish.
6. Measure the fish in a cup, and add it to twice as much mashed potato as there is fish.
7. Beat the egg and add it with the salt to the fish and potato, mixing the whole thoroughly.
8. Sprinkle flour on the bread-board, and put the mixture a spoonful at a time on the board, rolling or moulding each spoonful into a ball.
9. Fry the balls in plenty of hot fat m a frying-pan.
10. When the balls are browned, lift them from the fat with a perforated spoon, and place them on soft crumpled paper in the colander.

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