1/2 pint of cooked fresh fish.
1/2 pint of hot mashed potato.
1 tablespoonful of butter.
1 level teaspoonful of salt.
1/8 teaspoonful of pepper.
2 tablespoonfuls of pork fat.
Free the cold fish from skin and bones, and shred it fine with a fork. Season it with the salt and pepper. Mash the potato fine and beat the butter and fish into it. Shape into flat cakes. Have the pork fat smoking hot in the frying-pan and put in the fish cakes. When brown on one side, turn and brown on the other. Serve immediately.
Fried Scallops.
1 dozen scallops.
1 egg.