From: The Thorough Good Cook

Fish: Forcemeat for Stews of Fish, etc.

Beat the flesh and soft parts of a boiled lobster in a mortar, with a boned anchovy, the yolks of three eggs hard-boiled, and a head of boiled celery chopped. Put to this a handful of bread-crumbs, cayenne, mace, a spoonful of mushroom catsup, a quarter-pound of melted butter, a large spoonful of oyster liquor, or some oyster pickle, and two or more eggs well beaten, to cement the composition. Mix it well, and form into small egg-shaped balls, which fry, or brown in a Dutch oven. Or the fish that makes the stock for soups may be pounded for forcemeat.

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