Perch

 



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Forcemeats and Stuffings for Seafood

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FISH STUFFINGS and SEAFOOD FORCEMEATS

  Fish Force-Meat (1896)
  Common Forcemeat (1845)
  Oyster Forcemeat (1845)
  Oyster Force-Meat (1896)
  Salmon Force-Meat (1896)
  Stuffing for Baked Fish (1884)
  Fish Stuffing I (1896)
  Fish Stuffing with Capers (1896)

 

 

FOOD POSTERS
Tomatoes

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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