Baked Minced Fish and Potatoes

Ingredients

• one raw egg
• salt

Directions

1. This is an elegant dish of fish and potatoes, when gotten in good taste. Prepare fish as in Breakfast Xo. 78. Add butter, milk, and- one raw egg. Mix all too'ether. Be careful not to o-et the mix- ture too moist. Butter a round tin pan, then sprinkle it with fine bread crumbs. Fill the pan, coYer it, and bake till brown on the bottom and sides. Turn it on a platter when done, and retain the form, if possi)j>le.

2. FISH BREAKFASTS. 191

3. BROWN BREAD BREWIS. Take crusts and' pieces of brown bread. Cover them with milk, and simmer three-quarters of an hour. Just before served, add a little butter and salt.

4. BREAKFAST No. 80.

5. Cracked Wheat.

6. Fish Balls. Brown Bread Toast.

7. Spiced Peaches. Coffee.

8. Ripe Fruit.

9. FISH BALLS. In New-England these are a well-known and an honored dish. Mince fine boiled salt fish, after every vestige of bone and skin are removed. Mash, not chop, fresh boiled potatoes. Have more potato than fish, or they will not unite well. Work both into a united mixture by adding butter. Some think a beaten egg an improvement. Flour your hands, and make the mixture into little flat cakes. Dredge them. Fry as doughnuts in boil- ing hot drippings. Take them out with a skim- mer, and lay them on a strainer that the fat may drain oflT. Send to the table on a hot platter.

10. 192 WHAT TO GET FOR BEEAKTAST.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.