Mock Fish Chops Recipe

Pare three good sized potatoes, cut fine and throw them into cold water

to prevent them from turning dark. When all are cut drain them from the

water and chop very fine--there must be two cupfuls. Have a cup of

boiling milk in a saucepan and put the potatoes into it, cook until

tender, but not soft, and be careful not to let them burn; when done add

two generous heaping tablespoonfuls of butter, two heaping

tablespoonfuls of French carrots, previously cooked in as little water

as possible, and chopped very fine, one heaping teaspoonful of green

pepper, one of parsley, one heaping teaspoonful of grated onion, a

heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt

to taste. Measure two tablespoonfuls of tomatoes--after all the water

has been pressed from them--chop fine and add to it one whole egg and

one egg yolk beaten light, stir this into the potato mixture while on

the stove, remove at once from the fire, add two heaping tablespoonfuls

of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or

sherry. Turnout to cool and then form into chops, roll in egg and

cracker crumbs and fry in boiling fat. Serve with cucumber salad.

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