—Forcemeat For Fish
From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India
Unknown Author
—Forcemeat For Fish
"Pick from the bones the meat of a large beckty, hilsa, or any sort of white fish; mince it finely, and add the same proportions of minced suet and grated bread, a few chopped oysters, and some boiled parsley chopped; season with a little pounded onion, cayenne pepper, salt, nutmeg, and lemon-peel; mix all well together, and bind it with the well-beaten yolks of eggs; roll it into small balls, and fry them."
Note on the Original Text
The recipe is written in a concise, instructional style common to 19th-century cookbooks, aimed at cooks who were assumed to possess some prior kitchen knowledge. Ingredient quantities are often relative ('the same proportions') rather than exact, relying on an experienced cook’s judgment. Older spellings like 'pounded onion' simply refer to finely grated or mashed onion, and 'suet' is fresh beef or mutton fat. The language omits detailed times or temperatures, as cooks traditionally gauged these by eye and experience. Instructions such as 'bind with well-beaten yolks of eggs' reflect both culinary technique and the language of the period.
Title
The Indian cookery book: a practical handbook to the kitchen in India (1880)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1880
Publisher
Thacker, Spink & Co.
Background
A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.
Kindly made available by
Internet Archive
This recipe is an adaptation from 'The Indian Cookery Book: A Practical Handbook to the Kitchen in India', published in Calcutta in 1880. The book reflects the confluence of British and Indian culinary traditions during the colonial era. Recipes were often intended for British households in India, adapting European dishes to local ingredients and tastes. The use of forcemeat (seasoned ground fish mixture), suet, and oysters showcase British culinary influences, while the methods and adaptability speak to the resourcefulness required when cooking in colonial India. The recipe highlights the availability of local river fish such as hilsa, alongside imported techniques and seasonings.
Traditionally, cooks would use a sharp knife and chopping board for mincing fish and other ingredients. Graters were used for bread and nutmeg, while mortar and pestle would help in pounding onions and spices. Mixing bowls (often metal or ceramic), wooden spoons, and strong hands formed and mixed the forcemeat mixture. For frying, an iron or copper frying pan set over a charcoal or wood-fired stove was typical. A slotted spoon would be used for turning and retrieving the golden-brown forcemeat balls.
Prep Time
20 mins
Cook Time
10 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 14 oz white fish fillet (such as cod, sea bass, or hilsa)
- 3.5 oz beef suet (or 3.5 oz grated cold unsalted butter as substitute)
- 3.5 oz fresh white breadcrumbs
- 4–5 oysters, chopped (optional, omit if unavailable)
- 0.5 oz fresh parsley, boiled and chopped
- 1 tablespoon (about 0.5 oz) grated or pounded onion
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 1 teaspoon grated lemon zest (lemon peel)
- 2–3 egg yolks, beaten (as needed to bind)
- Oil or butter for frying
Instructions
- Begin by picking the cooked flesh from the bones of a large white fish such as sea bass, cod, or hilsa—about 14 oz of fish fillet will suffice.
- Mince the fish finely.
- Add an equal quantity (about 3.5 oz each) of finely chopped beef suet (or substitute with cold, grated butter) and fresh white breadcrumbs.
- Chop 4–5 oysters (optional, as availability allows) and a small handful of fresh boiled parsley.
- Season the mixture with 1 tablespoon of finely grated onion, a pinch of cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon grated nutmeg, and a teaspoon of grated lemon zest.
- Mix everything thoroughly, then add 2–3 egg yolks, beaten, to bind the mixture.
- Shape into small balls, about the size of a walnut.
- Fry in hot oil or butter until golden brown on all sides.
- Serve hot, as an accompaniment to fish dishes.
Estimated Calories
210 per serving
Cooking Estimates
It usually takes about 20 minutes to prepare all the ingredients and around 10 minutes to fry the fish balls until golden brown. Each serving contains about 210 calories. This recipe makes 6 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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