Salt Codfish Balls
Ingredients
Directions
Drain the water from the cooked potatoes and fish immediately.
Cover the saucepan with a cloth and place it on the back of the range to dry out moisture.
Keep the mixture hot while preparing it.
Reheat the fat after each frying.
Fry no more than five balls at a time.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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