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Forcemeats and Stuffings for Seafood

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  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)




(Modern Cookery, 1845)

Grate very lightly into exceedingly fine crumbs, four ounces of the inside of a stale loaf, and mix thoroughly with it, a quarter of an ounce of lemon-rind pared as thin as possible, and minced extremely small; the same quantity of savoury herbs, of which two-thirds should be parsley, and one-third thyme, likewise finely minced, a little grated nutmeg, a half teaspoonful of salt, and as much common pepper or cayenne as will season the forcemeat sufficiently.

Break into these, two ounces of good butter in very small bits, add the unbeaten yolk of one egg, and with the fingers work the whole well together until it is smoothly mixed.

It is usual to chop the lemon-rind, but we prefer it lightly grated on a fine grater. It should always be fresh for the purpose, or it will be likely to impart a very unpleasant flavour to the forcemeat. Half the rind of a moderate-sized lemon will be sufficient for this quantity; which for a large turkey must be increased one-half.

Bread-crumbs, 4 oz.; lemon-rind, 1/4 oz. (or grated rind of 1/2 lemon); mixed savoury herbs, minced, 1/4 oz.; salt, 1/2 teaspoonful; pepper, 1/4 to 1/3 of teaspoonful; butter, 2 oz.; yolk, 1 egg.

Obs. — Any variety of herb or spice may be used to give it flavour, and a little minced onion or eschalot can be added to it also. Half an ounce of the butter may be omitted on ordinary occasions: and a portion of marjoram or of sweet basil may take the place of part of the thyme and parsley when preferred to them.


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