Forcemeat for Pike, Carp, Haddock, and Various Kinds of Fish

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

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

1 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 oz. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 oz. of fat bacon
1 small teaspoonful of minced savoury herbs, including parsley
a little onion, when liked, shredded very fine ↝ Onions, raw [Vegetables and Vegetable Products]
salt, nutmeg, and cayenne to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, nutmeg, and cayenne to taste ↝ Oil, nutmeg butter [Fats and Oils]
salt, nutmeg, and cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
4 oz. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Optional additions

Oysters or anchovies may be added ↝ Oysters, raw [Shellfish]
Oysters or anchovies may be added

Instructions (3)

Mix all the ingredients well together, carefully mincing them very finely
beat up the egg
moisten with it, and work the whole very smoothly together

Original Text

FORCEMEAT FOR PIKE, CARP, HADDOCK, AND VARIOUS KINDS OF FISH.

416. INGREDIENTS.—1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread crumbs, 1 egg.

Mode.—Mix all the ingredients well together, carefully mincing them very finely; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.

Average cost, 6d.

Sufficient for a moderate-sized haddock or pike.

Notes

—