The real Bostonian Sunday Breakfast, of course, is codfish balls (or cakes, or creamed codfish), baked beans, and brown bread.
Soak the fish in water for half an hour, then drain and flake it. Boil it with the peeled and cubed potatoes until the potatoes are tender. Drain. Put back on the fire momentarily to dry completely. Mash the mixture, add butter and pepper and beat until fluffy. Add the egg and continue beating. Drop by tablespoons into deep hot fat (375 degrees F) and fry until golden brown. Codfish cakes may be made by dropping the mixture onto a hot, lightly greased griddle and browning on both sides. They are good served with fried tomatoes.