Yes, I jest. However, here is Lady Judith Montefiore's recipe for something that seems fairly similar to gefilte fish, in her 1846 cook book, The Jewish manual; or, Practical information in Jewish and modern cookery, with a collection of recipes relating to the toilette. Although it was published anonymously, "Edited by a Lady," as per the title page, it is known that this lady was our Lady in question.
She also offers this advice, in the introduction:
The difference between good and bad cookery is particularly discernible in the preparation of forcemeats. A common cook is satistified if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but this is a very crude and imperfect method; they should be pounded together in a mortar until not a lump or fibre is perceptible. Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art.