Fish Forcemeat

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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.