Make a
medium white sauce and pour it over the codfish. Serve hot with
boiled potatoes.
63. CODFISH BALLS.--Another excellent way in which to serve codfish is
to combine it with mashed potatoes, make these into balls, and fry them
in deep fat. These give variety to meals and also afford an opportunity
to serve a nutritious food.
Freshen the codfish as explained in Art. 61, and then mince it very
fine. Add an equal amount of freshly cooked hot potato that has been put
through a potato ricer or mashed fine. Mix thoroughly and, if necessary,
season with salt and pepper. Shape into balls and fry in deep fat. Drain
well and serve hot.
64. SAUTED SALT MACKEREL.--When an extremely tasty dish that will afford
a change from the usual daily routine of meals is desired, sauted salt
mackerel will be found very satisfactory.
Freshen salt mackerel that is to be sauted by putting it into a saucepan
and covering it with cold water. Place this over the fire, and allow the
water to heat to almost the boiling point. Pour off the water, and saute
the fish in butter or other fat until nicely browned. If desired, pour a
small amount of thin cream over the mackerel just before removing it
from the pan, allow this to heat, and serve it as a sauce with
the mackerel.
65. BAKED FINNAN HADDIE.--When haddock is cured by smoking, it is known
as _finnan haddie_.
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