Salt Codfish Hash

Home recipe

1 cup codfish

2 cups potato cubes

1 egg 1 to 2 tablespoons butter

Salt and pepper to taste

Individual 1/4 cup

1/2 cup

1 teaspoon

3/4 to 1 teaspoon

To taste

Cook fish and potatoes together until potatoes are tender. Drain thoroughly. Mash. Add butter, salt, and egg well beaten. Beat mixture 3 minutes with a fork. Try out 1 tablespoon salt pork cubes. Heat iron frying-pan, add 1 teaspoon salt pork fat. Pour in the hash, spread evenly, and cook slowly until a golden brown underneath, replenishing with more fat as needed. Fold like an omelet and pour tomato sauce around it. If moister hash is desired, more butter or 1/4 cup milk or cream may be added.

If codfish is too salty it should be washed and soaked before using.

Tomato Sauce

2 tablespoons butter or other fat 2 tablespoons flour 1/2 teaspoon salt

Pepper 1 cup stewed and strained tomato

Melt the fat in a saucepan. Stir the flour into it until it is smooth. Add the tomato, stirring constantly until it boils vigorously.

Codfish Balls

1 cup salt codfish

2 heaping cups potatoes 1 egg

1/2 tablespoon butter 1/8 teaspoon pepper

Wash fish in cold water, and pick in very small pieces. Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain through strainer, return to kettle in which they were cooked, mash thoroughly; add butter, egg well beaten, and salt, if necessary. Beat with fork two minutes. Take up by spoonfuls, put in frying basket, and fry one minute in deep fat, allowing six fish balls for each frying; drain on brown paper. Reheat the fat after last frying. If preferred the fish may be formed into croquettes.