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Table of Contents

2 cupfuls cold boiled cod—fresh or salted.

1 cupful mashed potato.

½ cup drawn butter, with an egg beaten in.

Season to taste.

Chop the fish when you have freed it of bones and skin. Work in the potato, and moisten with the drawn butter until it is soft enough to mould, and will yet keep in shape. Roll the balls in flour, and fry quickly to a golden-brown in lard, or clean dripping. Take from the fat so soon as they are done; lay in a cullender or sieve and shake gently, to free them from every drop of grease. Turn out for a moment on white paper to absorb any lingering drops, and send up on a hot dish.

A pretty way of serving them is to line the dish with clean, white paper, and edge this with a frill of colored tissue paper—green or pink. This makes ornamental that which is usually considered a homely dish.