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Recipe Page

Forcemeat, Seafood II

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Forcemeat, Seafood I

For Baked Pike

Forcemeat, Veal and Bacon

Time: 4 or 6 minutes to thicken.

Sufficient for a moderate-sized pike

Ingredients

3 oz. of bread crumbs
1 teaspoonful of minced savoury herbs
8 oysters
2 anchovies (these may be dispensed with)
2 oz. of suet
salt to taste
pepper to taste
pounded mace to taste
6 tablespoonfuls of cream or milk
the yolks of 2 eggs

Directions

Beard and mince the oysters

Carefully mince all dry ingredients very finely

Bblend the whole thoroughly together

Moisten with the cream and eggs,

Put all into a stewpan

Stir it over the fire till it thickens,

Then put it into the fish, which should have previously been cut open, and sew it up

Source: The Book of Household Management by Isabella Beeton (1859)

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