Salmon Forcemeat for Garnishing
From Cassell's dictionary of cookery, 1892
Serves 4
Keep the forcemeat in a cool place until needed.
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 1669. The excerpt below is the record exactly as published.
Salmon Forcemeat for Garnishing, &C- — Lift the flesh from the back bone of a dressed salmon, and take half a pound of it, free frpin skin and bone ; tear it into flakes, and rub it through a sieve. Put the pulp into a mortar, and pound it with five ounces of butter and five ounces of panada, season with pepper and salt, and moisten with a raw egg and a little rich white sauce
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