Home › The Principles of Cookery › Cod-Fish Cakes

Cod-Fish Cakes

Take the remains of cold cod, remove the skin and bones, and weigh the meat. To every pound of cod allow an equal weight of well-mashed potatoes, a tea-spoonful of salt, half a tea-spoonful of pepper, a few drops of anchovy, half a tea-spoonful of chopped onion, one egg, and sufficient milk to bind the mixture together. If the fish was salted, the salt must be omitted. Make the paste up into small cakes about an inch thick, fry them in hot butter or lard till they are well browned on both sides, and serve them as hot as possible. Probable cost, 6d., exclusive of the cold fish. Allow two or three cakes for each person.