Codfish Cakes and Balls

Pare well the salt codfish and put it to soak; shred it while raw and set it into a saucepan with the same quantity of raw potatoes and sufficient cold water to cover, let boil from twenty-five to thirty minutes, or until the potatoes are done, then drain off the water and cover with a damp towel, set them in the oven a few moments to dry. Pound the whole in a mortar, adding pepper and butter, and when the preparation is reduced to a pulp, form it into two-inch diameter cakes, roll them in flour and flatten to three-quarters of an inch in thickness, fry these in clarified butter, dress on napkins or else on a very hot dish.

For the Codfish Balls use the same preparation, making balls of it one inch in diameter; dip in milk, roll in flour, fry them in very hot fat.