Cod-fish Baked with Forcemeat

Ingredients

• one ounce of the fat from the pig’s cheek
• an equal quantity of finely grated bread-crumbs
• half a tea-spoonful of chopped parsley
• a very small pinch of dried thyme
• a few drops of the essence of anchovies
• a little pepper
• a little salt
• a well-beaten egg
• three-quarters of a pint of thin melted butter

Method

1. 1

   Mince the fat and mix with bread-crumbs, parsley, thyme, anchovy essence, pepper, and salt.

2. 2

   Bind with egg.

3. 3

   Make an incision in the fish, fill with forcemeat, place in a baking dish, and pour melted butter around.

4. 4

   Bake until flesh leaves the bone easily, basting frequently.

5. 5

   Serve hot with strained sauce and bread-raspings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 54. The excerpt below is the record exactly as published.

Cod-fish baked with Forcemeat. — Mince finely one ounce of the fat from the pig’s cheek. Even if the cheek is nearly finished it is probable that this quantity can be picked from the bones. If cooked bacon-fat were not in the house, an ounce of finely shred beef suet could be used instead. Mix with the fat an equal quantity of finely grated bread-crumbs, and add half a tea-spoonful of chopped parsley, a very small pinch of dried thyme, a few drops of the essence of anchovies, a little pepper and salt. Bind the force¬ meat together with a well-beaten egg. Make an incision down each 62 A YEAR'S, COOKERY. side of the backbone of the fish, press the forcemeat in, and lay the fish in a tin baking-dish. Pour round it three-quarters of a pint of thin melted butter

Cook this with the app: pantry check, scaling, and the assistant.