Recipes > Meat > Forcemeat > Fish Force-meat

Fish Force-meat


  • 1/4 cup fine stale bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 2/3 cup raw fish
  • salt


Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée strainer. Season with salt. A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.


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The Boston Cooking-School Cook Book (1896).

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