Eight good-sized, freshly-boiled potatoes, or enough to make a quart when mashed.

Mash with half a teaspoonful of salt, and a heaping tablespoonful of butter, and, if liked, a teaspoonful of made mustard.

Mix in the chopped fish, blending both thoroughly.

Make into small, round cakes; flour on each side; and fry brown in a little drippings or fat of fried pork.

A nicer way is to make into round balls, allowing a large tablespoonful to each.