Take the fish left from the dinner, put it in your chopping tray, being careful that there are no bones in it; chop fine. Pare and boil potatoes enough to have twice the quantity of potatoes that you have of fish When cooked, turn them into the tray with the fish; mash fine, and make into balls about the size of an egg. Flour the outside lightly; have the fat boiling hot, and fry a light brown. The fat should be half lard and half salt pork. Have the slices of pork a nice brown, and serve with the fish balls.

Another Mode

Prepare as above; and to a quantity that will make a dozen balls add an egg, butter half the size of an egg, salt and pepper. Shape and fry as before directed.

Another Mode

Chop fine one good-sized beet, and mix well with one pint bowllul of fish and two of potato. Add to this the pork scraps left from dinner, or. if none have been left, fry a few slices of salt pork, and mix the fat with the fish and potato. Shape and fry as directed above.