Fish Cakes.
1 pint of minced salt codfish.
1 pint of hot mashed potatoes (about six potatoes of medium size).
1/2 gill of hot milk.
1 tablespoonful of butter.
1/4 teaspoonful of pepper.
1/2 teaspoonful of salt.
2 ounces of fat salt pork.
Wash the fish and soak it over night, in one piece. In the morning put it in a saucepan and on the fire, with enough cold water to cover it. When the water is heated to the boiling point set the saucepan back where the water will keep hot, but not boil. Cook the fish in this manner for one hour; then take from the water and cool. When cold, remove the skin and bones and chop the fish fine. Pare the potatoes, and put them in a stewpan with boiling water enough to cover them. Cook for just thirty minutes; then drain off the water, and mash and beat the potatoes with a fork. Beat the fish, butter, salt, pepper, and milk into the potato. Shape the mixture into round, flat cakes, and fry brown on both sides in pork fat.
The pork is cut into slices and fried rather slowly until crisp and brown. The pan is then placed on a hotter part of the fire, and the pork removed; and as soon as the fat is smoking hot, the cakes should be put in to brown. Serve the cakes on a hot dish, garnishing them with the slices of crisp pork.
This is a generous amount for three people, and in some families it may be found that half the amount will be enough.
When the fish cakes are for breakfast, cook, cool, and mince the fish the day before. Pare the potatoes, and let them stand in cold water over night. These preparations will insure having the fish cakes on time and in perfection for an early breakfast.