Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Fish Force-meat I
  White Bait Garnish Fish Force-meat II  

Fish Force-meat I

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

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.

  White Bait Garnish Fish Force-meat II  

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