Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood


(Crackers & Bread)

(Boston Cooking-School Cook Book, 1896)

    1/2 cup cracker crumbs.
    1/2 cup stale bread crumbs.
    1/4 cup melted butter.
    1/4 teaspoon salt.
    1/8 teaspoon pepper.
    Few drops onion juice.
    1/4 cup hot water.

Mix ingredients in order given.



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