A Course of Lectures on the Principles of Domestic Economy and Cookery

with just enough butter or drippings to keep it from burning. You may put, for the quantity I have given you, a heaping tablespoonful of butter in the frying pan, and let it melt; then put in the fish, and continue stirring it. Remember there is some butter in the hash already, and that will melt with the heat and probably be enough; but if you need any more to prevent its burning, add a tablespoonful. Stir the hash until it is scalding hot; then push it to one side of the frying pan with the knife you are stirring it with, and form it into a little oval cake at one side of the frying pan. When the hash is thoroughly hot, the butter in it will begin to fry out of it, and there probably will be butter enough to prevent its burning. Let it stand in the little cake at the side of the pan until it is browned on the bottom. You want to watch it a little, and now and then run a knife under it and loosen it from the pan, to make sure that it is not burning. Then, when the bottom is browned, hold a plate in one hand and the frying pan in the other, and turn the fish out in a little cake on the plate or dish. CODFISH CAKES. To make codfish cakes, first make the fish fine; after freshening it and taking off the skin and bone, chop it or tear it in fine flakes; mix it with an equal quantity of potato either mashed or chopped--mashed potato is rather better for codfish cakes because you can pack it a little more closely in the form of cakes. To a pint bowlful of codfish hash add a tablespoonful of butter, a palatable seasoning of pepper and the yolk of one raw egg. That is, half codfish, half potato, a tablespoonful of butter and the yolk of one raw egg, and a palatable seasoning of pepper. Then dust your hands, with dry flour; take a tablespoonful of this mixture