Fish Balls.
1 cupful of raw salt codfish.
6 potatoes of medium size.
1 egg.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 level tablespoonful of butter.
Tear the raw fish into fine shreds, and measure out a cupful. Pare the potatoes, and put them in a large stewpan. Sprinkle the fish on top and cover with boiling water. Cover, and cook for just thirty minutes. Pour off every drop of the water, and mash the fish and potato together until light and fine; then beat into the mixture the salt, pepper, butter, and the egg, which should first be well beaten. Shape into small balls, and, putting them in the frying-basket, cook in deep fat until brown,—say for about four or five minutes.
Great care must be taken to follow the directions exactly, and to have the fat so hot when the fish balls are put in that blue smoke rises from the centre. If the fat be not hot enough, or the water be not all drained off, or if too much butter be used, the fish balls will absorb fat and be spoiled. If all the work be done carefully, the dish will be perfect.