codfish balls
(from The Aegis & Intelligencer newspaper, Bel Air, Maryland, October 20, 1865)
Ingredients:
Instructions:
Ingredients:
1 cod fish
potatoes, equal in bulk to the fish
new milk
pepper
fat for pan frying
Instructions:
For these the preliminary preparation of the fish is the same as for boiling. Then, after the material has been thoroughly drained, and freed from bone and skin, take it by parcels between the palms of the hands, and rubbing briskly. If it be really a codfish we are manipulating, we shall find the fibers separate readily, and the material will roll up as lightly as a lock of wool.
While this is being done, have boiling good sound potatoes, enough to make a bulk equal to the fish, and as soon as these are cooked done, whip off their jacket, and into the tray or wooden bowl with them, piping hot; add the prepared fish, turn in new milk; and mash until there is no vestige of a lump in the mass, and you have batter as stiff as Indian griddle cakes. Season with pepper, have the fat in the dripping-pan hissing hot, drop in the fish batter by large spoonfuls, fry to a light brown on both sides, and, beyond a doubt, you will have capital fish-balls.
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