The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

FISH CROQUETTES

Take remnants of boiled cod, salmon or halibut and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon Gold Medal Flour and some milk over fire until they thicken. Then add pepper, salt and a little grated nutmeg, together with finely-chopped parsley, and then the minced fish. When very hot remove from the fire, turn on a dish to get cold, then shape and finish the croquettes.