Prepare the fish as for boiling ; after washing and soaking, mince fine,
and boil twenty minutes; throw off the water and cover with fresh,
boiling water ; boil twenty minutes more, drain the fish very dry, and
spread upon a dish to cool ; then add an equal bulk of mashed potatoes ;
work into a stiff batter, by adding a lump of butter, sweet milk and a
beaten egg, flour your hands and make the mixture into balls or cakes;
drop into boiling lard or good drippings and fry to a light brown.
SALT COD.
Pick the fish into small particles, carefully removing all bones ;
soak over night and mix (after pouring off all the water) with an equal
quantity of potatoes mashed fine and a lump of butter and pepper;
make into cakes or balls, flour slightly and fry brown. Or a better
way is to (after soaking the picked fish over night) put it on to boil in
fresh water ; after boiling about half an hour pour off all the water and
stir in a cup of sweet milk or cream, into which the yolks of two eggs
are beaten, a lump of butter, a little pepper and a sprinkle of flour;
stir a few minutes, until well mixed, and you have an excellent break-
fast dish.
COD CUTLETS.
Steam the cod till nearly done ; cut a slice and have a batter of self-
raising flour ready. The batter is good when mixed with one egg and
water ; put the piece of fish in the batter in the pan and fold it over
when it sets, having first sprinkled pepper and salt on. Make the cut-
lets as well shaped as you can. Have potatoes cut in small balls and
fried.
PICKLED HERRING.
Take one-half dozen small Holland or Eastern herrings out of the
brine, split them through the back and soak them in cold water over
night; in the morning clean them nicely; cut them crosswise into
strips of one-half an inch and put them into a deep dish with one-half
dozen good sized onions sliced thin ; season with pepper and three
tablespoonfuls of brown sugar ; then pour on enough vinegar to cover
them. Will be ready for use in time for supper, and will keep a week
or more in a cool place.
COLD CANNED SALMON.
This is nice served cold with vinegar, pepper and salt, or sauces.
For a breakfast dish, it may be heated, seasoned with salt and pepper
and served on slices of toast, with milk thickened with flour and butter,
and poured over it.
CANNED AND PICKLED FISH. 479
COOKED CANNED SALMON.
Set the can in a kettle of hot water for about twenty minutes ; while
it is heating make a nice drawing of butter, add chopped parsley and
hard boiled eggs, cut fine ; turn your salad into a dish, and pour over
the drawing of butter; this eaten with mashed potatoes is delicious and
like fresh salmon.
No. 2 — Pour the oil all off the salmon, mix the fish with an equal
quantity of cold mashed potatoes, add a small onion chopped very fine,
season with pepper and salt and a little thyme. Make into fishballs
and dip into eggs ; fry in hot butter.
LA BOUILLE A PECHE. ✪ Codfish Balls
Page 402 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare the fish as for boiling ; after washing and soaking, mince fine, and boil twenty minutes; throw off the water and cover with fresh, boiling water ; boil twenty minutes more, drain the fish very dry, and spread upon a dish to cool ; then add an equal bulk of mashed potatoes ; work into a stiff batter, by adding a lump of butter, sweet milk and a beaten egg, flour your hands and make the mixture into balls or cakes; drop into boiling lard or good drippings and fry to a light brown.
SALT COD.
Pick the fish into small particles, carefully removing all bones ; soak over night and mix (after pouring off all the water) with an equal quantity of potatoes mashed fine and a lump of butter and pepper; make into cakes or balls, flour slightly and fry brown. Or a better way is to (after soaking the picked fish over night) put it on to boil in fresh water ; after boiling about half an hour pour off all the water and stir in a cup of sweet milk or cream, into which the yolks of two eggs are beaten, a lump of butter, a little pepper and a sprinkle of flour; stir a few minutes, until well mixed, and you have an excellent breakfast dish.
COD CUTLETS.
Steam the cod till nearly done ; cut a slice and have a batter of selfraising flour ready. The batter is good when mixed with one egg and water ; put the piece of fish in the batter in the pan and fold it over when it sets, having first sprinkled pepper and salt on. Make the cutlets as well shaped as you can. Have potatoes cut in small balls and fried.
PICKLED HERRING.
Take one-half dozen small Holland or Eastern herrings out of the brine, split them through the back and soak them in cold water over night; in the morning clean them nicely; cut them crosswise into strips of one-half an inch and put them into a deep dish with one-half dozen good sized onions sliced thin ; season with pepper and three tablespoonfuls of brown sugar ; then pour on enough vinegar to cover them. Will be ready for use in time for supper, and will keep a week or more in a cool place.
COLD CANNED SALMON.
This is nice served cold with vinegar, pepper and salt, or sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper and served on slices of toast, with milk thickened with flour and butter, and poured over it.
CANNED AND PICKLED FISH. 479
COOKED CANNED SALMON.
Set the can in a kettle of hot water for about twenty minutes ; while it is heating make a nice drawing of butter, add chopped parsley and hard boiled eggs, cut fine ; turn your salad into a dish, and pour over the drawing of butter; this eaten with mashed potatoes is delicious and like fresh salmon.
No. 2 — Pour the oil all off the salmon, mix the fish with an equal quantity of cold mashed potatoes, add a small onion chopped very fine, season with pepper and salt and a little thyme. Make into fishballs and dip into eggs ; fry in hot butter.
LA BOUILLE A PECHE.
Records on this page
Codfish BallsSalt Cod