Note 81 — INDEX
Reading edition
No. 81. Fish Croquettes.—One pint of cold, boiled fish minced fine, free from bones and skin. Bring half a pint of milk to a boil, thicken with two tablespoons of flour rubbed smooth, with a tablespoon of butter. Remove from fire, add the fish, season with teaspoon of chopped parsley, pepper and salt. When the mixture gets cold, form into oval shaped balls, dip in egg or cracker crumbs and fry in hot fat.