Cod-fish Balls.
Cut the cod-fish in pieces; soak them about an hour in lukewarm water, when the bones and skin may be easily removed; pull the fish then into fine shreds, and put it on the stove in some cold water. As soon as it begins to boil, change the water, and repeat this process a second time. It is not proper to boil it, as it renders it tough. As soon as the fish is ready, some potatoes must be cooked at the same time, i. e., boiled tender, and well-mashed while still hot, with a little butter added. Mix half as much cod-fish as potatoes while both are still hot. Form them into little balls or thick flat cakes. Fry them in a little hot butter in a sauté pan, or immerse them in boiling-hot lard. It makes all the difference in the flavor of the balls if the fish and potatoes are mixed while both are hot. Of course, they are better fried at once, but may be made the night before serving (at breakfast), if they are only properly mixed.