Fish Balls

Ingredients

• One cup of fish, chopped fine
• 2 cups of potatoes, mashed
• 1 egg
• 1 small piece of butter

Method

1. 1

   Make into balls and fry until a nice brown.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 7. The excerpt below is the record exactly as published.

Fish Balls and Croquettes—1 to 8 minutes. Fish slices—12 to 15 minutes. ¢ Shad whitefish and bluefish—15 to 20 minutes. Smelts and other small fish—3 to 15 minutes. z Sauces For Fish STANDARD WHITE SAUCE. Two level tablespoons of flour, 2 level a tablespoons butter, 1 cup of milk, % level teaspoon of salt, 1-8 teaspoon of pepper. Melt the butter, add ifiour and seasoning, then add milk slows sy and cook thoroughly, stirring constantly to keep from burning.—Mrs. pe O’Donnel, Truro, N.S. a MAGNET DRAWN BUTTER SAUCE. ‘Two tablespoons of butter, te ds tablespoon flour, 1% cups of boiling water, salt and pepper to. taste. Rub — one tablespoon of butter and flour together, add the boiling water, slowly — stir until boiling, add the salt and pepper, take from fire, add the remaining = tablespoon of butter and it is ready for use. It must not be boiled after the last butter is added.—Mrs. E. Roadhouse, Calgary, Alta. * FISH CAKES. One cup of boiled boneless codfish, 2 cups of cold masieg ed potatoes, 1 teaspoon of butter, 2 tablespoons of cream, salt and pepper — to taste. Make into cakes and fry in pork fat until brown and crisp. This g makes a delicious dish.— Mrs. Richmond Walker, New Ross, N.S. - BAKED POTATOES AND CODFISH. A more tasty dish for a fadete appetite cannot’ be found for a person who likes salt codfish than the fish boiled, drained and shredded and mixed with the pulp scooped from a hot baked potato. This fish and potato, mixed, should be seasoned with sweet cream, butter and pepper; this should be filled into the shell, returned to. the oven until the filling is reheated—Mrs. H. Sinder, Nobletown, Ont. CREAMED FISH. Steam 2 pounds of codfish. Break into flakes, re move bones and skin. Make 1 pint of Magnet white sauce, seasoning with salt, pepper, chopped parsley and lemon juice, or a few drops of vinegar. Mix together 1 cup of dry bread crumbs and 3 tablespoons of butter melted. — Spread over top and brown in quick oven. This may be varied by using — tomato curry or other sauce or by adding grated cheese or sliced hard boiled ~ eggs to the white sauce, by baking in shells or patty-pans in place of deep dish or by covering with mashed potatoes or biscuit crust instead of bread crumbs.—Mrs. S. J. Schelly, Brantford, Ont. ich FINNAN HADDIE. Take a Haddie, put in a baking pan with the ae down, and pour in enough warm water just to cover the skin and not the © rest of the fish. Let the fish remain in the oven 15 minutes. By this time © the skin should be loosened. Take the fish out of the oven, pull off the © skin and pour the water out of the baking dish. Lay the fish back in the pan with milk enough to cover it. Bake 10 or 15 minutes. The milk may — then be thickened and served with the fish. If sweet cream is used, in- stead of using butter, take a cup of cream, and before serving thicken with _ a little flour. Pour over the fish when it is cooked.—Mrs. A. B. Petrie, Guelph, Ont. Mavs FISH BALLS. One cup of fish, chopped fine, 2 cups of potatoes, mash-— ed, 1 egg, 1 small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.