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FISH STUFFING II
(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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