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.