Photo: Gregor Moser
Ingredients
- a teaspoon of flour
- a pint of water will make the gravy
Directions
1
Take dressed fish of any kind ; separate from the bone, mince it with a little seasoning, an egg beaten with a teaspoon of flour and one of milk ; roll into balls, brush the outside with egg and dredge well with bread and cracker crumbs, and fry them of a nice color. The bones, head, tail, an onion, an anchovy and a pint of water will make the gravy.
2
Mrs. P. B. Ayer.
3
Skin and parboil them ; cleanse the back bone of all coagulations; cut them in pieces about three inches in length ; dip in flour and cook in pork fat, brown.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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