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Codfish Balls (Choose a nice thick piece)

Choose a nice, thick piece of salt codfish, wash thoroughly in tepid water, then pick in small, half-inch bits enough to fill a one-half pint cup. Peel the potatoes, cut enough to fill a pint measure with them. Put fish and potatoes in a wide saucepan, cover with boiling water and boil until the potatoes are soft but not watery. Add butter, and cream, heat thoroughly, stir with silver fork until the mixture is light and creamy, make into small balls and fry in hot lard three minutes, turning them often.