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.
FISH STUFFINGS and SEAFOOD FORCEMEATS
Classic Seafood Recipes & Fish Recipes
Forcemeats and Stuffings for Seafood
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