FORCEMEAT FOR BAKED PIKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 1.0 moderate-sized pike
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

3 oz. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 teaspoonful of minced savoury herbs
8 oysters ↝ Oysters, raw [Shellfish]
2 anchovies (these may be dispensed with)
2 oz. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
salt, pepper, and pounded mace to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, pepper, and pounded mace to taste ↝ Spices, pepper, black [Spices and Herbs]
salt, pepper, and pounded mace to taste ↝ Spices, mace, ground [Spices and Herbs]
6 tablespoonfuls of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of 2 eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Beard and mince the oysters.
Prepare and mix the other ingredients by recipe No. 416.
Blend the whole thoroughly together.
Moisten with the cream and eggs.
Put all into a stewpan and stir it over the fire till it thickens.
Put it into the fish, which should have previously been cut open, and sew it up.

Original Text

FORCEMEAT FOR BAKED PIKE.

418. 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, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs.

Mode.—Beard and mince the oysters, prepare and mix the other ingredients by recipe No. 416, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up.

Time.—4 or 6 minutes to thicken.

Average cost, 10d.

Sufficient for a moderate-sized pike.

FRENCH FORCEMEAT.

419. It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using.

Notes

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