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This recipe for BYRD FISH CAKES, by , is from The MERIAM Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, December 11, 2008


1 1/2 cup shredded codfish
4 medium size potatoes
1 egg, beaten
1/8 teaspoon white pepper
1/3 cup all purpose cream
1 teaspoon grated onion

Start with about 1/6 pound salted cod fish. Freshen: place fish in saucepan of cod water to cover, heat to point just below boiling, pour off water and repeat. After first repeat taste to see if second repeat is needed.
Shred the fish
Peel and dice the potatoes, add to fish
Cover with water and boil, then simmer until potatoes are soft.
Combine egg, pepper, and cream
Beat fish/potato mixture, adding egg/cream mixture gradually. Continue beating until fluffy, leaving some potatoes of small size. Add onions.
Taste, add salt and pepper if necessary.
Form into cakes. roll in finely crushed breadcrums or other material.
Cook in large skillet in moderate hot butter, first on one side, then on the other.
Place on paper to remove excess fat.
They cook rapidly. Serve hot.
Makes 12 cakes, 2 a piece for dinner, 1 a piece for lunch.
Freeze any cooked cakes remaining.

Number Of Servings:
Number Of Servings:
12 or 6, depending
Personal Notes:
Personal Notes:
This looks to be quite an old recipe, just enjoy.




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