DROPPED FISH BALLS

One pint bowlful of raw fish, two heaping bowlfuls
of pared potatoes. Ensure the potatoes are under medium size.

Use two eggs, butter, the size of an egg, and a little pepper. Pick
the fish very fine, and measure it lightly in the bowl. Put the
potatoes into the boiler, and the fish on top of them; then cover
with boiling water, and boil half an hour.

Drain off all the water, and mash fish and potatoes together until
fine and light. Then add the butter and pepper, and the egg, well
beaten. Have a deep kettle of boiling fat. Dip a table-spoon in it,
and then take up a spoonful of the mixture, having care to get it
into as good shape as possible.

Drop into the boiling fat, and cook until brown, which should be in
two minutes. Be careful not to crowd the balls, and, also, that the
fat is hot enough.

The spoon should be dipped in the fat every time you take a spoonful
of the mixture.

These dropped fish balls are delicious.

Tags for this recipe :

Tags: Fish Recipes

If you enjoyed this recipe, make sure you subscribe to our recipes RSS feed!