Fish Force-meat

Ingredients

• 1 lb. of the flesh
• an onion
• 4 ozs. of butter
• 6 ozs. of bread
• a couple of eggs
• pepper
• salt
• nutmeg

Method

1. 1

   Clear the skin and bone from the fish and mince it finely.

2. 2

   Stew the onion in butter until tender, then pound it with the butter.

3. 3

   Add soaked bread, beaten eggs, pepper, salt, and nutmeg.

4. 4

   Mix well and form into balls to fry or boil.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

Fish, Force-meat of. — Clear away the skin and bone from any solid fish ; mince 1 lb. of the flesh very fine. Stew an onion in butter, and when tender pound it in a mortar with 4 ozs. of butter, broken into bits. Add 6 ozs. of bread, previously soaked ill milk and squeezed dry, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg

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