8 slices white bread, trimmed
1 1/2 c. milk
1/2 lb. butter
2 eggs, beaten
2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. nutmeg
3 tbsp. chopped parsley

Soak bread in milk for 10 minutes. Mash until very smooth. Grind fish twice in food chopper, place in bowl. Cream half the butter until soft. Add to fish together with bread, eggs, salt, pepper, nutmeg and parsley. Mix well. shape into small croquettes.

If mixture is too loose, a little cracker meal may be added. Melt remaining butter in frying pan. Fry fish cakes over low heat until browned on both sides. Serve with new potatoes boiled. Makes 6-8 servings.