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Forcemeat of Fish

Clear away the skin and bone from turbot, brill, or any solid fish; mince one pound of the flesh very fine. Stew an onion in butter, and when tender, pound it in a mortar with four ounces of butter, broken into bits. Add six ounces of bread, previously soaked in milk and squeezed dry, a couple of eggs, which should be well beaten, pepper, salt, and nutmeg; and when all is well mixed, stir in the fish, and make up into balls to be fried or boiled. Previous to mixing the fish with the other ingredients it should be passed through a wire sieve.