The 1918 Fanny Farmer Cookbook

rice

and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce II.

WAYS OF COOKING SALT FISH

Creamed Salt Codfish

Pick salt codfish in pieces (there should be three−fourths cup), and soak in lukewarm water,

the

time depending upon hardness and saltness of the fish. Drain, and add one cup White Sauce I.

Add one beaten egg just before sending to table. Garnish with slices of hard−boiled eggs.

Creamed Codfish is better made with cream slightly thickened in place of White Sauce.

Fish Balls

cup salt codfish

egg

heaping cups

potatoes

/2 tablespoon butter

/8 teaspoon pepper

Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and

soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in

boiling water to cover until potatoes are soft. Drain thoroughly through strainer, return to

kettle

add

in which they were cooked, mash thoroughly (being sure there are no lumps left in potato),

butter, egg well beaten, and pepper. Beat with a fork two minutes. Add salt if necessary. Take

up by spoonfuls, put in frying−basket, and fry one minute in deep fat, allowing six fish balls

for

each frying; drain on brown paper. Reheat the fat after each frying.

Salted Codfish Hash

Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scrap, leaving enough fat

in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until

well browned underneath; fold, and turn like an omelet.

Toasted Salt Fish

Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a

short time in lukewarm water. Place on a greased wire broiler, and broil until brown on one

side; turn, and brown the other. Remove to platter, and spread with butter.

Chapter XI − FISH

214