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.