Forcemeat Balls (very fine Balls for Fish Soups or Stewed Fish)

Ingredients

• Lobster
• a little essence of anchovy to taste
• boiled celery
• yolk of a hard boiled egg
• cayenne
• mace
• salt
• white pepper
• 2 tablespoonfuls of bread crumbs
• one of oyster liquor
• 2 oz. of butter
• 2 eggs

Method

1. 1

   Beat the flesh and soft parts of a middling lobster, essence of anchovy to taste, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper, with two tablespoonfuls of bread crumbs, one ditto of oyster liquor, two ounces of butter warmed, and two eggs well beaten; make into balls, and fry of a fine brown in butter.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 76. The excerpt below is the record exactly as published.

Forcemeat Balls (very fine Bails for Fish Soups or Stewed Fish)—Ingredients— Lobster, a little essence of anchovy to taste, boiled celery, yolk of a hard boiled egg, cayenne, mace, salt, white pepper, 2 tablespoonfuls of bread crumbs, one of oyster liquor, 2 oz. of butter, 2 eggs

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