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(Fish) - (The International Jewish Cook Book)

Put the fish to soak over night in lukewarm water. Change again in the
morning and wash off all the salt. Cut into pieces and boil about
fifteen minutes, pour off this water and put on to boil again with
boiling water. Boil twenty minutes this time, drain off every bit of
water, put on a platter to cool and pick to pieces as fine as possible,
removing every bit of skin and bone. When this is done, add an equal
quantity of mashed potatoes, a tablespoon of butter, a very little salt
and pepper, beat up one egg and a little milk, if necessary, mix with a
fork. Flour your hands well and form into biscuit-shaped balls. Fry in
hot oil.

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From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour, one
pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
of Worcestershire sauce, and half a dozen whole cloves. Let this
simmer for one-half hour, then add one-half pint of wine. Pour over
the fried fish, and serve immediately.

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Mock Cod Fish Balls

Six medium sized potatoes, washed, peeled and boiled for ten minutes in

salted water. Drain and grate them while hot and stir in two heaping

tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne

pepper to taste, and add a teaspoonful of grated onion and a

saltspoonful of mace. Beat two egg yolks light and stir well into it

with two heaping tablespoonfuls of cracker crumbs. Fry brown in small

balls in boiling fat without crowding them in the basket, drain on

kitchen paper and serve very hot on a platter, garnish with parsley.

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