Balls

—fish-balls are often called fish-cakes or fish-croquettes. They are generally made with cold fish, but it may be cooked especially to make balls. Fish, full of bones, like shad, is not fit to make balls; cod is the easiest.

Commence by chopping the flesh very fine, then chop fine also a small piece of onion and fry it with butter (half a middling-sized onion with two ounces of butter are enough for half a pound of fish); when fried stir in it a tablespoonful of flour, and about half a minute after turn the fish in with about a gill of broth or water, salt, pepper, and a pinch of nutmeg; stir till it turns rather thick, which will take two or three minutes; take from the fire, mix two yolks of eggs with it; put back on the fire for about one minute, stirring the while; then add two or three mushrooms or one truffle, or both, chopped fine. Turn the mixture into a dish, spread it, and put it away to cool for two or three hours, or over night.

Before cooking, mix the whole well, the upper part being more dry than that which is under; put it in parts on the paste-board, roll each part to the shape you wish, either round, oval, or flat; the paste-board must be dusted with bread-crumbs or flour to help in handling the mixture, then boil or fry, according to taste.

It may also be baked in cakes.

When fried, they may be dipped in beaten egg, rolled in bread-crumbs, and then fried in hot fat. (see frying.)

• Portal:Food | Glossary of healthy eating | UK Foods | US Foods | Dietary Supplements | Nutrition values of foods
• Encyclopedia of nutrition | Calorie Finder | Nutrition Database | Glycemic Index of Foods | Protein rich foods list

External links

Nutrition lookup (USDA)