Method

Remove skin and bones from fish; place in large kettle. Cover with large amount of water; add 2 slices onion and the carrot. Season to taste with salt and pepper. Cook for 45 minutes to 1 hour, then strain and set aside.

Force fish and remaining onion through food chopper 3 times.

Beat eggs; add 1/2 cup water. Stir until well mixed. Add to fish mixture.

Dip bread in small amount of milk; squeeze lightly. Combine fish mixture, soaked bread, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, nutmeg and lemon juice; mix well.

Shape into 1 inch balls; let set on cookie sheet in refrigerator for 1 to 2 hours. Bring reserved broth to a boil; place several fish balls in broth. Bring to simmering point; cook for 3 to 7 minutes. Repeat until all fish balls are cooked.

Prepare favorite recipe of white sauce using broth for part of the liquid. Pour over fish balls. Garnish with chopped chives or parsley and cooked diced carrots. May be served hot or cold.

Makes 12 servings.

Contributor: shari dewey

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