Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Boston Cooking-School Cook Book, 1896)

Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and sew.   Gash, skewer, and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.

Oyster Stuffing.

1 cup cracker crumbs.
1/4 cup melted butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 1/2 teaspoons lemon mice.
1/2 tablespoon finely chopped parsley.
1 cup oysters.

Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with enough oyster liquor to moisten.



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