Forcemeat for Pike, Carp, Haddock, and Various Kinds of Fish
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 oz fresh butter
- 1 oz suet
- 1 oz 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 bread crumbs
- 1 egg
Instructions
- 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.