Codfish Balls or Cakes

Serves 4

Preparation of salt cod. Salt cod often very tough, is pounded before desalting. To freshen salt cod, leave it soak up to 48 hours in several changes of water in a glass, enamel or stainless steel pan. Salt cod is often used flaked. To prepare for flaking, put the desalted fish in cold unsalted Court Bouillon (recipe follows) then bring it to a boil and simmer 20 to 30 minutes. Drain, skin, bone and flake it. One pound dried salt cod will yield about 2 cups cooked flaked fish.

Court Bouillon

Rub cod with lemon juice
In a large pan bring to a boil:
2 quarts water
Add 1/2 bay leaf
¼ cup chopped carrots
½ cup chopped celery
1 small onion stuck with 2 cloves garlic
½ cup vinegar or 1 cup dry white wine
1 teaspoon salt
Sprigs of parsley

When the mixture is boiling, plunge the cod in and at once reduce the heat. Simmer the cod uncovered, 30 minutes or until tender. Drain, skin and flake cod.

1 cup desalted, flaked salt cod
Rice or mash
6 medium-sized boiled potatoes, or half potatoes and half parsnips
Combine the fish and vegetables. Beat in one at a time:
2 eggs
Beat in until fluffy:
2 tablespoons cream
(1 teaspoon grated onion)
(1 teaspoon dry mustard)
(1 teaspoon Worcestershire sauce)
Season to taste

Shape the mixture into balls or patties, and use one of the following cooking methods.

1) Form the mixture into 2-inch cakes, dip in flour and sauté in butter until brown.
2) Form into 1-inch balls, dip in milk, roll in flour. Fry until golden brown in deep fat heated to 375 degrees.
3) Preheat oven to 375 degrees. Form into patties and bake in a greased pan about 30 minutes. Dot with butter and serve.