Take a fresh CODFISH weighing about 4 pounds; do not wash it, but wipe with a soft cloth wrung out in cold water. Scrape all the flesh from skin and bone; and put the head, bones and skin on to boil, and when thoroughly cooked, strain. Take equal parts of scraped FISH and chopped suet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2 tablespoonfuls of flour, a little mace and ginger. Boil some cream, and when cold, gradually add enough to make a soft batter. Try a little of this in the boiling stock to see if the consistency is right. Then put in a buttered, breaded mould and cook two hours. If some of the batter is left, form in balls and cook in the FISH stock and serve as SOUP.
The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)