Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 salt mackerel
  2 tablespoons butter
  1 cup milk
  ⅛ teaspoon pepper
  1 tablespoon flour

Soak the mackerel over night in cold water to cover. In the morning drain, wash, rinse in cold water, and place flesh side up in dripping pan.

Cover with milk, and cook in a moderate oven about twenty minutes. Melt butter, add flour; when well blended, mix with milk in pan, and cook five minutes. Serve on hot platter and pour sauce over fish, sprinkle with pepper.

Fish Balls

• 1 cup raw salt codfish
  2¼ cups potato cubes
  1 egg
  ¼ teaspoon pepper
  ⅛ teaspoon salt
  1 tablespoon butter

Shred the codfish and press into the cup, put the potatoes in a saucepan, add fish, and cover with boiling water. Cook until potatoes are tender but not mushy. Drain in a colander, mash thoroughly. Add salt, pepper and butter, beat with a fork until light and fluffy, add egg well beaten and beat again. Shape into balls or drop from a tablespoon. Fry in deep fat, drain on brown paper, serve hot.

Salt Fish Cakes

• 2 cups salt codfish
  2 cups hot mashed potato
  1 tablespoon butter
  ¼ cup milk
  ⅛ teaspoon pepper
  ¼ teaspoon salt

Soak the fish one or two hours. Drain, cover with cold water, and simmer until fish is tender. Drain and chop. Add mashed potato and seasonings, beat well, shape into round flat cakes, and sauté in hot pork fat. Serve on hot platter and garnish with crisp cubes of fat salt pork.