Fish Cakes. Time—½ hour.
1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and salt to taste.
Use any remains of cold fish, or boil some fish as on [page 10]. Cold potatoes may also be used instead of boiling fresh ones. Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. Form the mixture into balls with a tablespoon, flatten them into cakes brush over with beaten egg, toss them in bread-crumbs, and fry in oil. This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about ¼ hour.