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Some cold fish—boiled, baked or fried—from which all fat, bones and skin have been removed, chopped fine.

One-third as much mashed potato, rubbed to a cream with a little melted butter.

A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg.

Chopped parsley, salt, pepper, and anchovy sauce, or walnut catsup, for seasoning.

Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs before they are fried.

Send around sliced lemon with these, which are not good unless eaten hot.

These are, as will be seen, a modification of the well-known and time-honored “fish-ball,” but, if properly made, will be found much better.