Forcemeat of Shrimp

Ingredients

• a pint of shrimps
• an equal quantity of bread-crumbs
• two or three ounces of butter
• salt
• pepper
• a small quantity of mace

Method

1. 1

   Clear shrimps from their shells and chop finely.

2. 2

   Mix with bread-crumbs, season, pound into a smooth paste with butter, and bind with the yolk of an egg.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 533. The excerpt below is the record exactly as published.

Forcemeat of Shrimp.— Clear a pint of shrimps from their shells, and chop them finely. Mix with an equal quantity of bread-crumbs. Season with salt, pepj^er, and a small quantity of mace. Pound into a smooth paste, with two or three ounces of butter. Bind with the yolk of an egg. Use this forcemeat to stufi: any fresh water fish. A pike, for example, if stufEed and baked, will be found excellent. Forcemeat of Veal. — Chop lean veal, free from skin or fat, and then pound it in a mortar ; add a third of its weight of butter or suet, and the same of fine bread, which should be first soaked in cold milk and squeezed dry. Pound all in the mortar, with a flavom-ing of salt, pepper

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