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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: New England Fish Balls (Robert Carrier)
 Categories: Main dish, Fish, American
      Yield: 4 Servings
    3/4 lb Cooked salt cod; flaked **
      1 tb Onion; grated
      4 tb Milk
           Freshly ground black pepper
    3/4 lb Cooked potatoes; mashed **
      2    Eggs
           Flour
           Butter or vegetable oil
           Tomato sauce (home made)
  NB ** Weighed after preparation.
    Soak cod overnight (or longer if possible) in a bowl under gently
  running water. Drain and place ina saucepan; cover with cold water and
  bring slowly to the boil. Drain, and return to the saucepan; cover
  with cold water and bring to the boil again. Remove from the heat and
  allow to steep in hot water for 10 minutes. Drain, remove skin and
  bones and flake.
     Boil potatoes (peeled or not). When soft (peel &), mash them. Use
  equal weights of fish and potatoes. Combine grated onion, milk,
  pepper, cod and potatoes. Bind with raw egg. If mixture is too dry,
  add a little more milk.
    Shape into small balls, flour them and brown on both sides in a
  little hot butter or oil, or a mixture. Serve with French or Italian
  Tomato Sauce.
    Recipe "The Robert Carrier Cookbook"
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: New England Boiled Dinner (Robert Carrier)
 Categories: Main dish, Beef, Polish, Pork, Vegetables
      Yield: 10 Servings
      5 lb Corned Beef brisket
      1 lb Salt pork
      2    Bay leaves
      6    Peppercorns
      1    Boiling fowl
      6 lg Carrots; scraped
      6 md Onions; peeled
      6 lg Potatoes; peeled
      2 md Turnips; peeled & quartered
      1 md Head cabbage; quartered
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      2 md Cooked beetroot; quartered
           Horseradish sauce
           Pickles
  "New England, the group of Eastern States that formed the Federal
  Union - with New York, Pennsylvania and Virginia = has given us many
  great dishes: Clam chowder, Saturday night suppers of Boston baked
  beans - best with its traditional partner, steamed Boston brown
  bread, deep fried codfish cakes; grilled Maine lobsters with drawn
  butter, the fabulous outdoor feast that is the New England clam bake,
  but best of all, in my estimation, is the New England boiled dinner.
  There is no misnomer here, for this is indeed a complete meal, a
  transatlantic echo of the great country dish that has found its way
  into the cuisine of every great nation - the hot pot of cock and beef
  of old England, the pot-au-feu royale of France, the olla podrida of
  Spain and the bollito misto of Italy.
    "The New England boiled dinner is an earthy concoction of corned
  brisket of beef, plump boiling fowl and fat salt pork, simmered until
  fork tender with a quartered cabbage, carrots turnips, onions and
  potatoes and served with boiled beetroot, horseradish sauce and
  pickles. To make this country dish, ask your butcher to 'corn' or
  'salt' a brisket of beef in brine and saltpetre for seven days.
  Silverside too makes for very good eating. R.C."
    Wipe corned beef with a damp cloth; tie itno shape and put into a
  large stockpot or heavy-bottomed saucepan. Add enough cold water to
  cover and bring to the boil. Drain and rinse beef. Repeat this
  operation.
    Cover brisket with boiling water; add salt pork, bay leaves and
  peppercorns, cover and simmer over low heat for 3 to 4 hours, or until
  meat is tender, adding chicken after the first hour.
    Cool slightly; skim excess fat and add carrots, onions, potatoes and
  turnips. Cook for about 20 minutes, then add cabbage wedges; cook
  until cabbage and vegetables are tender but still crisp. Serve the
  beef (and chicken? IMH) on a platter garnished with vegetables and
  with cooked beetroot. Accompany with horseradish sauce and pickles.
    Recipe and preamble "Great Dishes of the World" - Robert Carrier
      MMed IMH c/o Georges' Home BBS 2:323/4.4
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=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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