Salmon with Forcemeat

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

Salmon preparation

a piece of salmon of five or six pounds weight, (or larger according to your company) ↝ Fish, salmon, raw [Fish]
cut it into slices about an inch thick ↝ Fish, salmon, raw [Fish]
Take the skin from the salmon ↝ Fish, salmon, raw [Fish]

Forcemeat

some of the flesh of the salmon ↝ Fish, salmon, raw [Fish]
the same quantity of the meat of an eel ↝ Fish, eel [Fish]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Binding and thickening for forcemeat

the crumb of a roll
milk ↝ Milk, NFS [Milk, reduced fat]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four more raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Topping and finishing

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
oysters ↝ Oysters, raw [Shellfish]
a little melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
red wine ↝ Wine, red [Wine]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (12)

Take a piece of salmon of five or six pounds weight, (or larger according to your company) and cut it into slices about an inch thick.
Make a forcemeat by taking some of the flesh of the salmon, and the same quantity of the meat of an eel, with a few mushrooms.
Season the forcemeat with pepper, salt, nutmeg, and cloves, and beat all together till it is very fine.
Boil the crumb of a roll in milk, and beat it up with four eggs till it is thick.
Let the mixture cool, then add four more raw eggs to it, and mix the whole well together.
Take the skin from the salmon and lay the skin in a dish.
Cover every slice of salmon with the forcemeat.
Pour some melted butter over the slices, with a few crumbs of bread.
Place oysters round the dish.
Put the dish into the oven.
When it is of a fine brown, pour over it a little melted butter, with some red wine boiled in it, and the juice of a lemon.
Serve it up hot to table.

Original Text

TAKE a piece of salmon of five or six pounds weight, (or larger according to your company) and cut it into slices about an inch thick, after which make a forcemeat thus: Take some of the flesh of the salmon, and the same quantity of the meat of an eel, with a few mushrooms. Season it with pepper, salt, nutmeg, and cloves, and beat all together till it is very fine. Boil the crumb of a roll in milk, and beat it up with four eggs till it is thick; then let it cool, add four more raw eggs to it, and mix the whole well together. Take the skin from the salmon, and lay the skin in a dish. Cover every slice with the force-meat, pour some melted butter over them, with a few crumbs of bread, and place oysters round the dish. Put it into the oven, and when it is of a fine brown, pour over it a little melted butter, with some red wine boiled in it, and the juice of a lemon, and serve it up hot to table.

Notes

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