204—Special Stuffings for Fish

These preparations diverge slightly from the forcemeats given above, and they are of two kinds. They are used to stuff such fish as mackerel, herring, shad, &c., to which they lend a condimentary touch that makes these fish more agreeable to the taste, and certainly more digestible.

First Method.—Put into a bowl four oz. of raw, chopped milt, two oz. of bread-crumb, steeped in milk and well pressed, and one and one-half oz. of the following fine herbs, mixed in equal quantities and finely chopped:—Chives, parsley, chervil, shallots, sweet basil, half a garlic clove (crushed), then two whole eggs, salt, pepper, and nutmeg.

Chop up all these ingredients together so as to mix them thoroughly.

Second Method.—Put into a bowl four oz. of bread-crumb steeped in milk and well pressed; one-half oz. of onion and one-half oz. of chopped shallots, slightly cooked in butter, and cold; one oz. of raw mushrooms, chopped and well pressed in a towel; a tablespoonful of chopped parsley; a piece of garlic the size of a pea, crushed; salt, pepper, and nutmeg, and two eggs.

Mix it as above.