Recipe - Fish Stuffing I (1896)



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	FORCEMEATS, STUFFINGS

[Fish Force-Meat (1896)]
[Good 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 II (1896)]

FISH STUFFING I
(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.

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