(Boston Cooking-School Cook Book, 1896)

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.




Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood


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