Melt 1
tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour
over fish. Garnish with lemon and parsley and serve on the plank.
CODFISH BALLS
1 cup salt codfish
2 cups potatoes, cut into small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
Pick over fish and shred into small pieces. Put potatoes into deep
saucepan; cover with cold water; add fish and boil until potatoes are
soft. Take off fire; drain well; beat up with wire whip or fork until
light and all lumps are out and potatoes and fish are thoroughly
mixed; season; add butter and beaten egg. Drop by spoonfuls into deep
fat (hot enough to brown a piece of bread in 40 seconds) and fry until
golden brown. Drain on brown paper and serve immediately.
FISH CHOWDER
2 or 3 slices salt pork
6 medium sized potatoes
1 small onion chopped fine
3 lbs. fresh fish
2 teaspoons salt
1/8 teaspoon pepper
2 quarts milk
Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare
potatoes and cut into pieces. Add with part of onion. Cut fish into
convenient pieces, and lay over potatoes; sprinkle with rest of onion;
add seasoning and enough water to come to top of fish; cover closely
and cook until potatoes are done; add milk and let it scald up again.
If desired split pilot crackers may be added just before last boiling.
If milk is not available a somewhat smaller quantity of water may be
used.
Pages:
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87