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Tomato Forcemeat

Pour a little boiling fish stock over half a pint of bread-crumbs, pour off any superfluous moisture, and add a beaten egg and a table-spoonful of brown sauce. Fry a small onion and a large tomato, both sliced, in two ounces of butter or clarified fat; add them to the rest, with seasoning to taste. Then put in five or six ounces of raw white fish, cut up small and rubbed through a wire sieve. Blend well. This is very suitable for a baked fish with which tomato sauce would be served. It may also be made into balls for fish stews, or the balls may be egged and bread-crumbed and fried, and used for garnishing fish dishes. Probable cost, about 8d. or 9d.