Note No. 70 — INDEX
Reading edition
Fish Cakes.—Mix together, cold, cooked fish, mashed potatoes, butter, seasoning and the yolk of a well beaten egg, and if necessary moisten with milk or cream, shape into round flat cakes, dip them in beaten egg, roll in crumbs and fry a light brown, drain and serve on a napkin. A very nice way to use remnants of cooked fish. A teaspoon of chopped parsley is an improvement.