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Cut the cod-fish in pieces; soak them about an hour in lukewarm water,
when the bones and skin may be easily removed; pull the fish then into
fine shreds, and put it on the stove in some cold water. As soon as it
begins to boil, change the water, and repeat this process a second time.
It is not proper to boil it, as it renders it tough. As soon as the fish
is ready, some potatoes must be cooked at the same time, _i. e._, boiled
tender, and well-mashed while still hot, with a little butter added. Mix
half as much cod-fish as potatoes while both are _still hot_. Form them
into little balls or thick flat cakes. Fry them in a little hot butter
in a _sauté_ pan, or immerse them in boiling-hot lard. It makes all the
difference in the flavor of the balls if the fish and potatoes are mixed
while both are _hot_. Of course, they are better fried at once, but may
be made the night before serving (at breakfast), if they are only
properly _mixed_.