Common Fish Balls
Ingredients
- 1 pint of finely-chopped cooked salt fish
- 6 medium-sized potatoes
- 1 egg
- 1 heaping tablespoonful of butter
- pepper
- 2 tablespoonfuls of cream, or four of milk
Instructions
Pare the potatoes, and put on in boiling water. Boil half an hour. Drain off all the water, turn the potatoes into the tray with the fish, and mash light and fine with a vegetable masher. Add the butter, pepper, milk and eggs, and mix all very thoroughly. Taste to see if salt enough.
Shape into smooth balls, the size of an egg, and fry brown in boiling fat enough to float them. They will cook in three minutes.
If the potatoes are very mealy it will take more milk or cream to moisten them, about two spoonfuls more. If the fat is smoking in the centre, and the balls are made very smooth, they will not soak fat; but if the fat is not hot enough, they certainly will. Putting too many balls into the fat at one time cools it. Put in say four or five. Let the fat regain its first temperature, then add more.
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