Page:The Boston cooking-school cook book.djvu/220

178 Pick salt codfish in pieces (there should be three-fourths cup), and soak in lukewarm water, the time depending upon hardness and saltness of the fish. Drain, and add one cup White Sauce I. Add one beaten egg just before sending to table. Garnish with slices of hard-boiled eggs. Creamed Codfish is better made with cream slightly thickened in place of White Sauce.

Fish Balls 1 cup salt codfish 1 ege 2 heaping cups potatoes 1g tablespoon butter ri 1g teaspoon pepper

Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and soak potatoes, cut- ting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain thoroughly through strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potato), add butter, egg well beaten, and pepper. Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in frying-basket, and fry one minute in deep fat, allowing six fish balls for each frying; drain on brown paper. Reheat the fat after each frying.

Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath ; fold, and turn like an omelet.

Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a short time in luke- warm water. Place on a greased wire broiler, and broil until brown on one side; turn, and brown the other. Re move to platter, and spread with butter.