Preparation info
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By Lizzie Black Kander

Published 1903

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  • 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.