Nova Scotia FishCakes

Let cleaned and de-boned salt cod soak overnight.

Early next day drain off water. Boil fish in fresh water. After cooking fish, drain, keep water to boil an equal amount of spuds.

Put cooked, sliced, peeled potatoes in same bowl as cooked codfish; let stand while frying a quarter to one-half pound of sliced bacon strips. Set aside drained off excess bacon fat, while frying one or two chopped onions in bacon fat.

Put crumbled bacon, cooked onions and pepper to taste in bowl with fish and potatoes. Squish and mix all together.

Before forming patties, taste to be sure there is still enough salt, before adding anymore. If difficult to form patties (mixture to clump together ), add some of the saved bacon fat. If you think too much fat, have an ale and use some of the ale from the bottle to slightly moisten the mixture; but bacon fat is better.

Serve re-fried fishcake patties with morning eggs, or with baked beans and wieners for supper. Green tomato chow is perfect condiment.