Fish Forcemeat Balls

Ingredients

• 1/2 pound of fresh codfish or halibut
• 2 slices of stale bread
• 1 tablespoonful butter
• 1 tablespoonful fine-minced onion
• 1 whole egg
• the yolk of 1 egg
• 1 teaspoonful salt
• 1/4 teaspoonful pepper
• a little nutmeg
• a pinch of powdered thyme
• 3 pints water
• 1/8 tablespoonful salt
• 2 slices of onion
• the same of carrot
• a bay leaf
• 3 cloves
• 6 whole peppers
• 2 tablespoonfuls vinegar

Method

1. 1

   Chop fine the fish.

2. 2

   Soak stale bread in cold water for about 10 minutes, then press out all the water.

3. 3

   Melt butter over the fire, add fine-minced onion, and cook for 5 minutes without browning.

4. 4

   Add the bread, stir, and cook for 5 minutes longer.

5. 5

   When cold, mix with fish, yolk of 1 egg, and 1 whole egg.

6. 6

   Season with salt, pepper, nutmeg, and thyme.

7. 7

   Form into small balls rolled in flour.

8. 8

   Boil water with salt, onion, carrot, bay leaf, cloves, peppers, and vinegar.

9. 9

   When it boils, add the balls and boil for 8 minutes.

10. 10

    Remove carefully and use for garnishing fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.

Fish Forcemeat Balls. — Ghop fine y^ pound of fresh codfish or halibut ; soak 2 slices of stale bread in cold water about 10 min- utes, then inclose it in a towel, and press out all the water ; measure it (there should be Y2 pint)^ Melt 1 tablespoonf nl butter over the fire, add 1 tablespoonful fine-minced onion, cook 5 minutes without browning ; add the bread, stir and cook 5 minutes longer ; then re- move ; when cold mix with the fish meat the yolk of 1 egg and 1 whole egg ; season with 1 teaspoonful salt, Va teaspoonful pepper, a little nutmeg, and a pinch of powdered thyme ; mix well together ; form the preparation into small balls, rolled in fiour ; place a sauce- pan with 3 pints water over the fire, add Vg tablespoonful salt, 2 slices of onion, the same of carrot, a bay leaf, 3 cloves, 6 whole pep- pers, and 2 tablespoonf uls vinegar ; as soon as it boils, put in the balls, and boil 8 minutes ; then remove carefully with a skimmer and use for garnishing fish. Turtle Forcemeat Balls.— Add to V« pound fine-minced tur- tle meat the yolks of 3 hard-boiled eggs, previously rubbed into a paste with ly^ tablespoonful butter; add 2 whole eggs, a little Cayenne pepper, and mace, 2 tablespoonfuls of powdered crackers, and, if necessary, some salt Mix all the ingredients well together ; SMALL DUMPLINGS FOR FRUIT AND WINE SOUPa 87 Bhape into balls, dip in egg, then in powdered crackers, fry in batter, and drop into the turtle soup ; or use them for turtle ragotlt. Oyster Forcemeat Balls. — Mix well together, shape into balls, and boil 5 minutes in salted water 10 fine-chopped oysters, 1 cupful bread crumbs, y^ tablespoonful fine-chopped parsley, a little Cayenne pepper and salt, 2 eggs, 1 tablespoonful oyster liquor, and 1 ounce butter. Crab Forcemeat Balls. — Stir 2 ounces of butter to a cream, add by degrees the yolk of 1 egg, 1 whole egg, 4 ounces bread crumbs ; take the meat from 4 boiled crabs, cut it into little square pieces (there should be Yt pint). Mix all the ingredients well to- gether, season with salt and a little nutmeg ; shape into balls like a pigeon egg, and boil 6 minutes in boaillon. Another way is to stir 2 ounces of crab butter to a cream, add by degrees the yolk of 1 ®gg> ^ whole egg, 2 ounces of bread crumbs, salt, a little nutmeg, and 1 cupful fine-cut crab meat; shape into balls, and boil 6 minutes. Bice Balls. — Place % pound of rice in a saucepan with cold water over the fire, boil a few minutes ; drain in a colander, rinse oS with cold water, return the rice to saucepan, cover with milk or water, add % tablespoonful butter

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