Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

FISH STUFFING I
(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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