nut-freeegg-freesoy-free
Forcemeat of Eels
From The thorough good cook, 1895
Serves 4
Adds a fine relish to fish dishes.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 105. The excerpt below is the record exactly as published.
Forcemeat of Eels. Take two fine eels, boil them till they are nearly done enough ; then put them into cold water ; broil a perch ; when it is nearly done, lay it to cool ; take the meat from the bones of both fish and mince it, and add to it the liver of a cod, minced also; then season it with pepper and salt; add sweet herbs, picked from the stalks, some small onions minced, some scraped bacon, a little veal suet, a few bread- crumbs, and a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.