Evening Republican, Volume 21, Number 163, Rensselaer, Jasper County, 27 July 1917 — Fish Forcemeat. [ARTICLE]

Fish Forcemeat.

Three cupfuls pounded raw haddock or fresh cod, one-half teaspoonful salt, two tablespoonfuls melted butter, one-half cupful rich milk or cream, few grains nutmeg, two tablespoonfuls cornstarch, one-eighth tablespoonful pepper, or less if liked less highly seasoned. To prepare fish, scrape the white, raw flesh from the bones and skin. About a pound and three-quarters will be needed, put the flesh through the foodchopper, then into a bowl, and rub with a potato masher till it is thoroughly broken up and very smooth. Add the other ingredients in the order given, transfer Into a well-buttered mold or pan and bake for 80 minutes. Serve it with desired sauce. When cold, it may be sliced, dipped in flour, and fried as any fish Is, or it may be cut Into cubes, combined with diced lobster, and served with white sauce; or it* may be combined with cubes of roast veal and heated in brown gravy, or with bits of cooked cauliflower and celeriaa