Recipes > Meat > Forcemeat > Forcemeat For Baked Pike

Forcemeat For Baked Pike


  • 3 ounces of bread crumbs
  • 1 teaspoonful of minced savoury herbs
  • 8 oysters
  • 2 anchovies (these may be dispensed with)
  • 2 ounces of suet
  • salt, pepper, and pounded mace to taste
  • 6 tablespoonfuls of cream or milk
  • yolks of 2 eggs


Beard and mince the oysters, prepare and mix the other ingredients by the recipe for forcemeat for pike, carp, haddock, and various kinds of fish, 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.


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The Book of Household Management (1861).

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