SALMON FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)


Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.
 

 

FISH STUFFINGS and SEAFOOD FORCEMEATS
 

Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

 

 

More Seafood Recipes