Forcemeat for Baked Pike

Name: Forcemeat for Baked Pike
Cuisine: England
Ingredients: 3 oz bread crumbs; 1 teaspoonful minced savoury herbs; 8 oysters; 2 anchovies (these may be dispensed with); 2 oz suet; salt; pepper, and pounded mace to taste; 6 tablespoonful cream or milk; the yolks of 2 eggs

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

3 oz bread crumbs
1 teaspoonful minced savoury herbs
8 oysters
2 anchovies (these may be dispensed with)
2 oz suet
salt
pepper, and pounded mace to taste
6 tablespoonful cream or milk
the yolks of 2 eggs

Instructions

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.