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Forcemeat of Shrimp

Clear a pint of shrimps from their shells, and chop them finely. Mix with an equal quantity of bread-crumbs. Season with salt, pepper, and a small quantity of mace. Pound into a smooth paste, with two or three ounces of butter. Bind with the yolk of an egg. Use this forcemeat to stuff any fresh-water fish. A pike, for example, if stuffed and baked, will be found excellent.