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FISH FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)
1/4 cup fine stale bread crumbs.
1/4 cup milk.
1 egg.
2/3 cup raw fish.
Salt.
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.
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