I tried my hand at Mrs. Beeton's Forcemeat Balls for Fish Soups, and I must say, the process was a delightful journey into culinary history. I found the combination of lobster, anchovy, and celery to be a surprisingly harmonious blend, with the celery adding a subtle, refreshing note that I wouldn't have initially expected. The most delightful surprise was the texture—pounding the ingredients in a mortar gave the forcemeat a wonderful, rustic cohesion that modern food processors just can't replicate. The resulting balls were perfect for the weeknight cook looking to elevate a simple fish soup. I can see them becoming a staple in my kitchen, adding a touch of vintage charm to modern meals. The key is to not rush the pounding process; it's a meditative task that pays off in the final dish. Next time, I'll try adding a touch of lemon zest for a bright contrast. But as it stands, this recipe is a testament to the enduring power of simple, well-executed techniques.