Fish Balls

• ½ lb. raw fish
• 1 egg
• ½ cup fine stale bread crumbs

Remove skin and bone from fish and chop fine. Cook bread and milk to a paste. Remove from stove, add egg, seasoning and fish and shape into balls, size of a walnut.

Drop into boiling, salted water and cook slowly 20 minutes.

Serve with "Sharfe" Fish Sauce.