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Forcemeat for Fish

A forcemeat mixture of beef suet, bacon, veal, bread, spices, and egg yolks, fried into small balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Forcemeat for Fish

Ingredients

Directions

Make the forcemeat

  1. In a bowl, combine the minced suet, bacon, veal, grated bread, lemon peel, nutmeg, white pepper, salt, and parsley. Mix well and bind the mixture with the beaten egg yolks.

  2. Form the mixture into balls the size of a large nutmeg.

Fry

  1. Fry the balls in clarified beef dripping until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef suet
Adds fat that melts during frying, keeping the balls moist and tender.
Grated bread
Absorbs fat and moisture, giving the mixture body and a light texture.
Egg yolks
Bind the mixture so the balls hold their shape while frying.
Veal
Provides the lean meat structure of the forcemeat.

The step that matters

Binding and shaping the mixture. Egg yolks must be mixed in thoroughly so the mixture holds together. If it is too loose, the balls can break apart in the hot dripping; the fat and bread must be evenly distributed for an even texture.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, veal, bread, lemon, nutmeg, parsley, egg):

  1. Marjoramfits better
  2. Tarragonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against beef, veal, bread, lemon, nutmeg, parsley, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More fish forcemeat recipes

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