Delicious Fish Balls

Take a quart of hot potatoes, freshly boiled, a cup of warmed fish picked very fine, one egg, the white and yellow beaten lightly separately, a teaspoonful of nice butter, a tablespoonful of fresh cream, add salt, red pepper, a little onion juice, and parsley chopped fine. Beat the whole to a light cream. Roll in balls and drop into plenty of very hot lard, like doughnuts, stirring them all the time.

From page 25 of the 1904 edition.

Original page from the book