This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
8 oz. (1 cup) of meat or fish purée. 1 egg. 4 oz. (1/2 cup) of flour panada. 1 tablespoonful of cream. 1 oz. (2 level tablespoonfuls) of butter. Salt and pepper.
The puree is measured after pounding and sifting; add the panada and continue pounding, adding, meanwhile, the other ingredients. This gives a very firm forcemeat
1 cup of raw meat or fish puree. 1/3 cup of butter. 1/2 cup of panada (flour or bread). The whites of 3 eggs or the yolks of 3 eggs. 1 cup of cream whipped. Salt and pepper.
Prepare in the same manner as above, pressing through the sieve a second time before adding the cream.
 
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