Ingredients:
Some cold fish – boiled, baked or fried – from which all fat, bones and skin have been removed, chopped fine.
One-third as much mashed potato, rubbed to a cream with a little melted butter.
A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg.
Chopped parsley.
Salt, pepper, anchovy sauce, or walnut catsup, for seasoning.

Preparation:

1. Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs, before they are fried.
2. Send around sliced lemon with these, which are not good unless eaten hot. These are, as will be seen, a modification of the well-known and time-honored “fish-ball,” but, if properly made, will be found much better.

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