1 pint of potatoes. 1 cup of raw salt codfish. 1 egg. Salt and pepper. Fat for frying.

Cut the pared potatoes into quarters; put the codfish, picked into tiny bits, above the potatoes in a saucepan and pour boiling water about (not over) the potatoes. Do not quite cover them with the water. Cook until tender. Drain off the water, set the saucepan, covered with a cloth, on the back of the range, to dry the potatoes. Mash thoroughly - a potato-ricer is the best utensil for this purpose.

The fish should be shaken from the potatoes, as it will not readily pass through the ricer. Add salt, if needed, and pepper to taste.

Beat an egg until white and yolk are well mixed; add gradually a little of the fishball mixture, and, when blended, return to that in the saucepan and beat thoroughly. Shape the mixture with the hands into smooth balls, pressing lightly into shape. Fry in deep fat, very hot, to an amber color. Use a frying basket and cook not more than five at a time. Reheat the fat after each frying. Avoid the use of fat that has been heated many times. Serve with mustard, or with horseradish, tomato, or Tartare sauce.