Fish Forcemeat

Preparation info
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By Isabella Beeton

Published 1861

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  • ½ lb. raw white fish without bone or skin
  • 1 oz. butter
  • 1


Melt the butter in a saucepan, stir in the flour, then the stock, and beat the mixture over heat till it forms a stiff ball. Cool this panada, then beat into it the beaten eggs and seasoning. Flake the fish, removing all small bones. Beat the fish into the egg mixture. Add grated lemon rind and lemon juice to taste.