Wash the fish and, without shredding it, put it into the cold water, bring it to a boil, and put it into a cooker for one and one-half hours. Drain, pick into pieces, and bring to a boil in one cup of white sauce, omitting the salt. It is improved by adding a beaten egg before serving.
1 lb. codfish 3 or 4 qts. water ¹⁄₄ cup butter 4 eggs ¹⁄₂ cup milk ¹⁄₈ teaspoon pepper
Cook the fish as for creamed salt codfish No. 1. When picked to pieces, put it into a double boiler with the butter. When this is absorbed by the fish add the remaining ingredients beaten together. Cook, stirring constantly, until it thickens like custard. Serve at once or it will curdle.
1 cup raw salt codfish, in small pieces 1 heaping pint potatoes in 1-inch pieces 3 qts. cold water 1 egg ¹⁄₂ tablespoon butter ¹⁄₈ teaspoon pepper
Bring the fish and potatoes to a boil in the water. Put them into a hay-box for one and one-half hours. Drain and shake them, uncovered, over the fire to dry them as boiled potatoes, till white and mealy. Mash them thoroughly, add the other ingredients, and mix them together thoroughly. If necessary, add a little more salt. Take the mixture up by tablespoonfuls and, without moulding them, drop them into hot, deep fat. Fry until they are a rich brown, and drain them on brown paper.
To test the temperature of fat for fish balls, drop a cube of stale bread into the fat. If it grows a rich brown in forty seconds the fat is of the right temperature. If fat is too hot, fried food is injured in flavour and digestibility; if not hot enough the food will be greasy. If fish balls fall apart in the frying, it is because the fish and potatoes were not well dried before adding the other ingredients.
1 cup salt codfish 1 heaping pt. potatoes 3 qts. water 2¹⁄₂ tablespoons butter ⁷⁄₈ cup milk ¹⁄₈ teaspoon pepper 2 eggs
Cook the fish and potatoes as for codfish balls. When drained and dried, add the butter, milk, pepper, and yolks of eggs; then the whites, beaten stiff. Turn into a buttered baking-dish, and bake until puffed and brown (about one-half hour) in an insulated oven, the stones heated until the paper test shows a golden brown.
1 can salmon ¹⁄₄ cup butter (melted) 1 cup soft breadcrumbs 4 eggs ¹⁄₈ teaspoon pepper 1¹⁄₂ teaspoons salt 2 tablespoons chopped parsley 1 small bay leaf