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

OYSTER FORCEMEAT
(Modern Cookery, 1845)

Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it.

Grate four ounces of the crumb of a stale loaf into fine light crumbs, mince the oysters but not too small, and mix them with the bread; add an ounce and a half of good butter broken into minute bits, the grated rind of half a small lemon, a small saltspoonful of pounded mace, some cayenne, a little salt, and a large teaspoonful of parsley.

Mingle these ingredients well, and work them together with the unbeaten yolk of one egg and a little of the oyster liquor, the remainder of which can be added to the sauce which usually accompanies this forcemeat.

Oysters, 1 dozen; bread-crumbs, 4 oz.; butter, 1 1/2 oz.; rind 1/2 small lemon; mace, 1 saltspoonful; some cayenne and salt; minced parsley, 1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful rolled into balls, and fried from 7 to 10 minutes, or poached from 5 to 6 minutes.

Obs. — In this preparation the flavour of the oysters should prevail entirely over that of all the other ingredients which are mixed with them.

 

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