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Fish, Forcemeat For

Chop the remains of any shell-fish--lobster, crab, etc.--with the yolks of two hard-boiled eggs; add a little minced parsley, and the same quantity of bread-crumbs as of fish. Pound all in a mortar, with two ounces of butter, a tea-spoonful of salt, half the quantity of pepper, and a flavouring of nutmeg. Stuff any white fish with this forcemeat, mixing it well with the beaten yolk of an egg. (See also OYSTERS, FORCEMEAT OF.)