Take cold fish and cold potatoes. Pick all the bones from the former,
and mash the fish and the potatoes together; form into rolls, and fry
with lard until the outsides are brown and crisp. For this purpose,
the drier kinds of fish, such as cod, hake, &c., are preferable;
turbot, soles, eels, &c., are not so good. This is an economical and
excellent relish.