Mabel Taliaferro
FILLED FISH BALLS
1 3-pound fish (either weak or cod) 3/4 cupful water 1 good-sized onion, minced or grated 1/4 cupful sugar 1/2 teaspoonfuls salt I 18 teaspoonful pepper 3 eggs 2 tablespoonfuls butter 11/3 cupfuls ground dry bread-crumbs or cracker-dust Remove skin and bones from the fish and chop flesh very fine. Add the onion and water, make a hole in the center of the fish and add bread crumbs, sugar, seasonings, egg-whites, and melted butter. Chop until very smooth and form into balls containing a generous tablespoonful each. Put the bones and skin into a saucepan, add a second onion sliced and a tablespoonful of extra butter, and drop in the fish balls. Cover with boiling water and simmer for one and a quarter hours. Then remove the balls and strain off the gravy onto the three egg-yolks which have been slightly beaten together with one teaspoonful of sugar. Stir over the heat until thickened, but do not boil it. Pour over fish balls and serve either hot or cold.