Codfish Balls
From Observatory
1111
- Ingredients
- ¼ pound salt codfish
- 3 or 4 potatoes
- 1 egg
- ½ teaspoon salt
- Fat for frying
- Utensils
- 2 forks
- Saucepan
- Bowl
- Dover beater
- Strainer
- Bread-board
- Colander with paper
- Frying-pan
- Perforated spoon
- Directions
- Soak the fish overnight in cold water.
- Boil and mash the potatoes in accordance with directions for Potatoes—Irish or Sweet and Mashed Potatoes.
- Remove all skin and bones from the fish, and shred it with two forks.
- Put the shredded fish into a saucepan of boiling water, reduce the heat, and let simmer gently for ten minutes.
- Remove the saucepan from the fire, pour the contents through a strainer, and with a spoon press out all the water from the fish.
- Measure the fish in a cup, and add it to twice as much mashed potato as there is fish.
- Beat the egg and add it with the salt to the fish and potato, mixing the whole thoroughly.
- 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.
- Fry the balls in plenty of hot fat in a frying-pan.
- When the balls are browned, lift them from the fat with a perforated spoon, and place them on soft crumpled paper in the colander.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
