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Classic
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page 67
it boil again. Have ready some boiled potatoes, smashed and seasoned with
butter. While both are hot, put half the codfish with the potatoes; mix in a
well beaten egg and mould into round balls or thick cakes; then fry them in hot
lard or drippings, or drop them, like doughnuts, in fat, hot enough to float and
skim out. By reheating them, cold potatoes may be used, in which case add a
little cream, or milk and butter, and mix while hot.
Stewed codfish.
Pound the fish and soak 36 hours; take up, remove the bones and pick it to
pieces, boil until tender. Melt in a pan a piece of butter together with a
handful flour and add milk enough to make a somewhat thick sauce. Boil it and
put the fish into it. Potatoes or cut carrots might be added. Season with pepper
and salt.
Whitling, English way.
Prepare the fish by cleaning and washing; dip it in egg and grated bread, and
then fry until lightly brown. Now let it
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