Quarter of an ounce of butter. (Sufficient for eight persons.)
After washing the fish, pull it with two forks into flakes. If it seems likely to be very salty, do this in water - it will remove enough salt, and soaking will not be necessary. Peel and quarter the potatoes. Put them in a saucepan with the fish and enough boiling water to cover them. Boil the two gently until the potatoes are soft. Drain off the water and shake the potatoes about in the pan over the fire to dry them. Mash and beat the potatoes and fish together until they are well mixed and very light. Add the butter and a seasoning of pepper. Beat up the egg and stir it in. Have ready a pan of frying fat. Take two tablespoons, fill one with the mixture, heaping it up slightly. Then scoop it out with the second spoon, drop it in the frying fat, from which a bluish smoke should be rising, and fry it a pale brown. Drain it well on paper; when all the balls are fried, pile them up on a lace paper, garnish with fried parsley, and serve at once.