Mackerel balls

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration X. Diverse, s. 139 (falt i det fri)

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1
Make the fish forcemeat
Clean and wash the mackerel, fillet it and dry it. Scrape the fish flesh from the skin and bones, working from the tail upwards. Pound or work it in a dish together with the finely chopped suet, the butter and the salt.
2
Finish the forcemeat
When the mixture is sticky, add the egg, potato starch, pepper and nutmeg. Thin with the milk little by little. The forcemeat should be as firm as ordinary meat forcemeat.
3
Poach the balls
Shape the forcemeat into balls. Poach them in fish stock boiled from the skin and bones, and let them simmer for 5 minutes.
4
Make the sauce
Brown the butter and stir in the flour. Thin with the strained fish stock until the sauce is the right thickness, and boil for 10 minutes. Season with salt, and add the sherry and finely chopped parsley, and caramel colouring if needed. Serve the balls in the sauce.