savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2
oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls
of cream or milk, the yolks of 2 eggs.
_Mode_.--Beard and mince the oysters, prepare and mix the other
ingredients by recipe No. 416, and blend the whole thoroughly together.
Moisten with the cream and eggs, put all into a stewpan, and stir it
over the fire till it thickens, when put it into the fish, which should
have previously been cut open, and sew it up.
_Time_.--4 or 6 minutes to thicken.
_Average cost_, 10d.
_Sufficient_ for a moderate-sized pike.
FRENCH FORCEMEAT.