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Forcemeat for Fish, Soups, or Stews

Pound the flesh of a medium-sized lobster, half an anchovy, a piece of boiled celery, the yolk of a hard-boiled egg, salt, pepper, and cayenne to taste. Mix these with a tea-cupful of bread-crumbs, two ounces of butter (oiled), and two raw eggs. Make into small balls, and fry a pale brown in butter. Two or three oysters may be added. Probable cost, 3s. to 4s. (See also FORCEMEAT FOR BAKED PIKE.)