Pish Grenade

Ingredients

• two large whitings
• two ounces of fat bacon
• two ounces of butter
• the beaten yolks of two eggs
• two dessert-spoonfuls of chopped parsley
• a small bit of garlic
• a blade of mace
• half a dozen red mullet
• a sweet-bread
• eight or ten bearded oysters
• an artichoke bottom
• a couple of truffles

Method

1. 1

   Remove skin and scrape meat from whitings, press through a sieve.

2. 2

   Pound with bacon, butter, and egg yolks.

3. 3

   Add parsley, garlic, and mace.

4. 4

   Bind with egg whites.

5. 5

   Prepare red mullet and sole, stew sweetbread, oysters, artichoke, and truffles in butter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 516. The excerpt below is the record exactly as published.

Pish Grenade. — Take off the skin and scrape the meat irom two large whitings— use a wooden spoon for the purpose — and press it through a wire sieve. Scrape also two ounces of fat bacon, and pound them together in a moi-tar, with two ounces of butter and the beaten yolks of two eggs ; add, while pounding, two dessert-spoonfuls of chopped parsley, a small bit of garlic, and a blade of mace, both crushed before being added to the rest. Bind PIS (211 ) PIS •with the whites of two eggs. This forcemeat being ready, put it aside until requit-od. Cut out the bones from half a dozen red mullet — do not injure the skin — divide them into strips length- wise, of an inch and a haK wide ; also do the same with a rather large sole, splitting the fish without breaking the skin. Stew a sweet- bread, eight or ten bearded oysters, an arti- choke bottom, and a couple of truffles

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