Creamed Salt Codfish No. 2
- 1 lb. codfish
- 3 or 4 qts. water
- 1⁄4 cup butter
- 4 eggs
- 1⁄2 cup milk
- 1⁄8 teaspoon pepper
Cook the fish as for [creamed salt codfish No. 1]. When picked to pieces, put it into a double boiler with the butter. When this is absorbed by the fish add the remaining ingredients beaten together. Cook, stirring constantly, until it thickens like custard. Serve at once or it will curdle.
Serves six or eight persons.
Codfish Balls
- 1 cup raw salt codfish, in small pieces
- 1 heaping pint potatoes in 1-inch pieces
- 3 qts. cold water
- 1 egg
- 1⁄2 tablespoon butter
- 1⁄8 teaspoon pepper
Bring the fish and potatoes to a boil in the water. Put them into a hay-box for one and one-half hours. Drain and shake them, uncovered, over the fire to dry them as [boiled potatoes], till white and mealy. Mash them thoroughly, add the other ingredients, and mix them together thoroughly. If necessary, add a little more salt. Take the mixture up by tablespoonfuls and, without moulding them, drop them into hot, deep fat. Fry until they are a rich brown, and drain them on brown paper.
To test the temperature of fat for fish balls, drop a cube of stale bread into the fat. If it grows a rich brown in forty seconds the fat is of the right temperature. If fat is too hot, fried food is injured in flavour and digestibility; if not hot enough the food will be greasy. If fish balls fall apart in the frying, it is because the fish and potatoes were not well dried before adding the other ingredients.
Serves four or six persons.