INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs.
Mode.--Beard and mince the oysters, prepare and mix the other ingredients by the recipe for forcemeat for carp, pike and haddock, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up.
Time.--4 or 6 minutes to thicken.
Sufficient for a moderate-sized pike.
Mode.--Beard and mince the oysters, prepare and mix the other ingredients by the recipe for forcemeat for carp, pike and haddock, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up.
Time.--4 or 6 minutes to thicken.
Sufficient for a moderate-sized pike.
0 comments:
Post a Comment