Fish Force-meat I

Ingredients

• ¼ cups fine stale bread crumbs
• ¼ cup milk
• 1 egg
• ⅔ cup raw fish
• Salt

Steps

1. Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée 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.

More recipes with breadcrumbs, milk, eggs or white fish

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.