¹⁄₄ cup fine, soft crumbs
¹⁄₄ cup milk
1 teaspoon salt
1 egg
²⁄₃ cup raw fish or meat
1 tablespoon flour
1 tablespoon butter
Cook the bread and milk to a paste, cool it, add the beaten egg and fish
or meat, forced through a fine meat-chopper or chopped and then ground
fine with a mortar and pestle. Mould it into balls, lay them in a pan
with the flour and shake it until the balls are floured; then sauté
them with the butter, shaking the pan carefully from time to time, till
the balls are browned on all sides. Or the balls may be dropped into
boiling soup and put into the cooker for one-half hour.