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Panada for Fish Forcemeat

Put the third of a pint of water into a moderate-sized saucepan, with an ounce of fresh butter and a pinch of salt. Let it boil, then sprinkle in gradually four ounces of fine flour; stir until the panada is smooth and stiff, then add the unbeaten yolks of three eggs. Spread the panada on a plate, and when cold it is ready for use. Time, about a quarter of an hour. Probable cost, 4d.