(Boston Cooking-School Cook Book, 1896)
Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a puree strainer. Season with salt.
A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through it.
Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.