pescatariannut-freesoy-freeshellfish-free
Forcemeat of Fish
From Cassell's dictionary of cookery, 1892
Serves 2
Pass fish through a wire sieve before mixing.
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 531. The excerpt below is the record exactly as published.
Forcemeat of Fish. — Clear away the skin and bone from tiu-bot, brill, or any sohd fish ; mince one pound of the flesh very fine. Stew an onion in butter, and when tender, pound it in a mortar with four ounces of butter, broken into bits. Add six ounces of bread; preWously soaked in milk and squeezed diy, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.