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Nova Scotia FishCakes

1-2 pounds cleaned and de-boned salt cod
water
potatoes
1/4 - 1/2 pound sliced bacon strips
1 - 2 onions, chopped
pepper
salt
ale

Let a pound or two of 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, pealed 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.

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