Plain Fish Forcemeat

Ingredients

• 2 ounces stale bread
• 1 tablespoonful butter
• 2 tablespoonfuls fine-chopped onion
• ½ pound fine-chopped fish meat
• the yolk of 1 egg
• 1 whole egg
• salt to taste
• pepper to taste
• thyme to taste

Method

1. 1

   Soak bread in cold water for 10 minutes, press out water.

2. 2

   Melt butter, add onion, cook for 5 minutes.

3. 3

   Add bread, stir until smooth.

4. 4

   When cold, mix with fish, season, and add egg yolk and whole egg.

5. 5

   Use for filling fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 52. The excerpt below is the record exactly as published.

1 tablespoonful butter, stirred to a cream; 2 ounces bread soaked in milk and pressed out, 4 tablespoonfuls fine-minced al- monds, a little nutmeg, salt and pepper to taste ; work the whole well together, and use for filling poultry or birds. In place of al- monds, chestnuts may be taken. American Forcemeat. — Fry 2 fine-chopped onions in 2 ounces butter ; add to this the crumbs of a loaf of bread, previously soaked in cold water, and pressed out ; stir for five minutes over the fire ; then set it off to cool. Mix it with salt and pepper to taste, 2 eggs, 2 teaspoonfuls of sage, a little nutmeg, and Ys pound sausage meat A plainer dressing is 2 cups bread crumbs, 1 tablespoonful butter, a little salt and pepper ; if seasoning is liked, add some thyme, sage, or mayron. Sansage Forcemeat. — Soak y, pound of stale baker's bread for 10 minutes in cold water, then inclose it in a napkin, and press out all the water. Place a saucepan with 1 ounce butter oyer the fire, add Vs cupful fine-chopped onion, cook 5 minutes without browning ; then add the bread, stir, and cook 5 minutes ; remove, and when cold, mix it with 1 pound of sausage meat ; season with 1 even teaspoonf ul salt, Y, even teaspoonful pepper, Y2 teaspoonf ul thyme, add the yolks of 2 eggs or 1 whole egg ; mix all together, and use for filling poultry, shoulder of lamb, spare ribs, fresh roasted ham, and shoulder or breast of veal. Fine Fish Forcemeat. — Chop fine 1 pound of fish meat, either from halibut, weakfish, or fresh codfish; mix it with 5 76 POECBMBAT. ounces panada of p&t6 & chon, 4 ounces batter, the yolks of 3 eggs, and 1 whole egg ; season with salt, pepper, and nutmeg ; mix all together, and place it for 1 hour on ice ; then use for filling fish, or for small dumplings for rago&ts, or for garnishing. Plain Fish Foreemeat. — Soak 2 ounces stale bread without the rind 10 minutes in cold water, inclose it in a towel and press out all the water. Place a small saucepan with 1 tablespoonf ul butter oyer the fire ; add 2 tablespoonfuls fine-chopped onion, cook 5 min- utes without browning ; then add the bread, stir until it forms into a smooth paste ; then remove ; when cold mix with Yt pound fine- chopped fish meat, season with salt and pepper, and a little thyme, the yolk of 1 egg, and 1 whole egg ; use it for filling fish. French Fish Forcemeat. — With an egg beater beat 4 eggs yery light, add a little salt, and 4 tablespoonfuls water ; then beat again for a few minutes. Place a frying pan over the fire with y^ tablespoonf ul butter ; when hot pour in the beaten eggs, stir slowly until they are thick ; remoye them from the fire, and mix with Yt pound fine-minced fish meat, 1 cup bread crumbs, 1 whole egg, 2 ounces of butter, stirred to a cream ; salt and pepper to taste

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