codfish balls

Codfish Balls With Egg Sauce


  1. codfish
  2. bread-crumbs
  3. eggs
  4. onion
  5. butter
  6. salt
  7. pepper
  8. nutmeg
  9. oregano
  10. lemon peel
  11. parsley


Free two pounds of fresh cod from all bones ; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, oregano, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley.

About the Author Sarah

"I Love Cooking, and All Things Fish"