Shrimp Forcemeat
From A handbook of fish cookery, 1897
Particularly good as a forcemeat for pike and carp.
Presented as published in 1897. 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 A handbook of fish cookery (1897) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
Shrimp Forcemeat, for stuffing sea or fresh-water fish. Shred some shrimps and add to them an equal quantity of fresh breadcrumbs. To a tablespoonful of fresh butter add a saltspoonful of seasoning, and a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.