Recipes Used in the Cooking Schools, U. S. Army
by U. S. Army
Recipes Used in the Cooking Schools, U. S. Army by United States. Army.
Codfish balls (for 20 men).
Take 3 pounds codfish, put in cold water and soak overnight before being used. Put in boiler the codfish with about 3 quarts cold water and let boil ½ hour. Drain the water from the codfish and pick out bones, or meat from bones. Run it thru hash machine. Take 5 pounds cold boiled potatoes, run thru hash machine; add pepper, parsley, and seasoning. Work the ingredients all well together and roll into 2-ounce balls. Make a batter of 2 eggs and a little milk. Dip the balls into the batter, then into cracker dust, and fry in hot boiling lard till nice brown color. Serve hot.
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