Page:The Jewish Manual.djvu/59

 FISH FORCEMEAT. Chop finely any kind of fish, that which has been already dressed will answer the purpose, then pound it in a mortar with a couple of anchovies, or a little anchovy essence, the yolk of a hard boiled egg, a little butter, parsley or any other herb which may be approved, grated lemon peel, and a little of the juice, then add a little bread previously soaked, and mix the whole into a paste, and form into balls, or use for stuffing, &c.

The liver or roe of fish is well suited to add to the fish, as it is rich and delicate.

FORCEMEAT FOR DRESSING FISH FILLETS. Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs.

FORCEMEAT FOR DRESSING CUTLETS, ETC. Add to grated stale bread, an equal quantity of chopped parsley, season it well, and mix it