Mrs Beetons Fish Recipes Revisited
Forcemeat
(for Pike, Carp, Haddock and Various Kinds of Fish)
110g (4oz) Breadcrumbs
25g (1oz) Butter
25g (1oz) Suet
25g (1oz) Fat Bacon
Oysters or Anchovies (optional)
1 Egg
1 Small Onion, shredded very finely, (optional)
1 tsp Savoury Herbs, including Parsley, minced
Salt, Nutmeg and Cayenne, to taste
Mix all the ingredients well together, carefully mincing them very finely.
Beat 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.
Sufficient for a moderate-sized haddock or pike.
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.
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