Pish Porcemeat

Ingredients

• the yolks of two hard-boiled eggs
• a little minced parsley
• the same quantity of bread-crumbs as of fish
• two ounces of butter
• a teaspoonful of salt
• half the quantity of pepper
• a flavouring of nutmeg

Method

1. 1

   Chop remains of shellfish with hard-boiled egg yolks, parsley, and bread-crumbs.

2. 2

   Pound with butter, salt, pepper, and nutmeg.

3. 3

   Stuff white fish with this forcemeat, mixing it with beaten egg yolk.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 514. The excerpt below is the record exactly as published.

a tea-spoonful of essence of anchovies, and as soon as the butter is melted remove from the fire to cool. Lay the seasoning over the eutlets thickly, and powder them well with fine bread-crumbs. They may be cooked before the fire, or in an oven on buttered pans. Have ready some green vegetables stewed in good broth, any seasonable ones cut into dice, silver button-onions, &c. Put the vegetables in the centre of the dish, and arrange the cutlets round. Time to stew vegetables, about a quarter of an hour. Probable cost, 6d., exclu- sive of fish. Pish (en Matelote). — Fish may be served en matelote either whole or divided. Trout, pike, carp, tench, eels, &c., are good cooked in this way. Put an oimce of butter into a stew- pan, and brown a dozen button-onions that have been scalded. Put in the fish, and add a half pint of gravy or stock, the same of red wine, pepper, salt, allspice, a bay-leaf, and a carrot and turnip cut into slices. Take out the fish, thicken the gravj' -wdth flour and butter, and add mushrooms, the button-onions nicely browned, some oysters bearded and scalded, and small fish quenelles. Season to taste with anchovy, cayenne, and lemon- juice, and pour the gi'avy boiling hot over the fish. Time, three-quaxters of an hour. Pish, Essence of.— Fry four large onions in rings, then take some soup — maigre, stock, or water. Cut up two solos, two whitings, one carp, a pike, two eels, and put them in the liquid, with the onions, sweet herbs, cloves, mace, allspice, salt, and pepper. Boil steadily two hours, then strain the gravy till clear. Skim off all fat, and bottle. To be used as a sauce for fish gravy, or fish patties. Pish, Pat for Prying. — Butter and lard are the materials mostly in use for this mode of cooking in England, but we would say, use oil in preference to either. On the continent, ■where nothing else than oil is used, fried dishes are more delicate, and in appearance superior to those cooked with any other fatty substance. Butter, lard, diipping, or oil may be used for the same purpose two or three times, if care be taken not to bum it dm-ing the frying, and carefully to strain it into clean pots or jars {see Fry, To.) Pish, Porcemeat for. — Chop the re- mains of any shell-fish — lobster, crab, &c. — with the yolks of two hard-boiled eggs ; add a little minced parsley, and the same quantity of bread-crumbs as of fish. Pound all in a mortar, with two ounces of butter, a tea-spoon- ful of salt, half the quantity of pepper, and a flavouring of nutmeg

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