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

OYSTER FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)


To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter;

then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce.

Season with salt, cayenne, and one teaspoon finely chopped parsley.
 

 

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