Fish-balls

Fish-balls

One morning there was quite a good deal of cold mashed potato in the ice-box, so Margaret decided to have fish-balls for breakfast.

Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling water through it, stirring it as you do so.

Let it drain while you heat two cups of mashed potato in a double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato.

Beat one egg without separating it, and put this in, too, with a very little pepper, and beat it all well.

Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward.

Have ready a kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown.  Lift them out on a paper in the oven, and let them keep hot while you cook the rest.

Serve with parsley on a hot platter.

Back to Top