Forcemeat for Carp

Name: Forcemeat for Carp
Yield: 2 servings
Ingredients: Prepare from a stale loaf half a pound of crumbs; mince one dozen oysters; add two ounces of finely-shred suet; the same of bacon or ham; Flavour with salt; nutmeg; a dessert-spoonful of savoury herbs; a little parsley; Blend together with three well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for one fish.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 529. The excerpt below is the record exactly as published.

Forcemeat for Carp.— Prepare from a stale loaf half a pound of crumbs, and mince one dozen oysters, divested of beards; add two ounces of finely-shred suet, and the I same of bacon or ham, and good fresh butter. Flavour with salt, nutmeg, a dessert-spoonful I of savoury herbs, and a little parsley, all of which should be minced small. Blend together : with three well-beaten egg

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