Perch

 



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Forcemeats and Stuffings for Seafood

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FISH STUFFINGS and SEAFOOD FORCEMEATS

  Fish Force-Meat (1896)
  Common Forcemeat (1845)
  Oyster Forcemeat (1845)
  Oyster Force-Meat (1896)
  Salmon Force-Meat (1896)
  Stuffing for Baked Fish (1884)
  Fish Stuffing I (1896)
  Fish Stuffing with Capers (1896)

 

 

FOOD POSTERS
Tomatoes

FISH STUFFING II
(Capers & Pickles)

(Boston Cooking-School Cook Book, 1896)


1 cup cracker crumbs.
1/4 cup melted butter.
1/4 teaspoon salt.
1/8 teaspoon pepper.
Few drops onion juice.
1 teaspoon Parsley, finely chopped
1 teaspoon Capers, finely chopped
1 teaspoon Pickles, finely chopped
 

Mix ingredients in order given. This makes a dry, crumbly stuffing.

 

 

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