Forcemeat for Stews of Fish

Ingredients

• the flesh and soft parts of a boiled lobster
• a boned anchovy
• the yolks of three eggs hard-boiled
• a head of boiled celery
• a handful of bread-crumbs
• cayenne
• mace
• a spoonful of mushroom catsup
• a quarter-pound of melted butter
• a large spoonful of oyster liquor, or some oyster pickle
• two or more eggs well beaten

Method

1. 1

   Beat the lobster flesh with a boned anchovy, hard-boiled egg yolks, and chopped celery.

2. 2

   Add bread-crumbs, cayenne, mace, mushroom catsup, melted butter, oyster liquor, and beaten eggs.

3. 3

   Mix well and form into small egg-shaped balls, which can be fried or browned in a Dutch oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 87. The excerpt below is the record exactly as published.

Forcemeat for Stews of Fisli, etc. Beat the flesh and soft parts of a boiled lobster in a "inortar, with a boned anchovy, the yolks of three eggs hard- boiled, and a head of boiled celery chopped. Put to this a handful of bread-crumbs, cayenne, mace, a spoonful of mush- room catsup, a quarter-pound of melted butter, a large spoon- ful of oyster liquor, or some oyster pickle, and two or more ^ggs well beaten

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