Bread Stuffing

Ingredients

• Two cups bread crumbs
• one cup tomato juice
• juice of one onion
• pepper to taste
• salt to taste
• two tablespoons melted butter
• one egg
• three tablespoons chopped parsley

Method

1. 1

   Soak bread in the tomato juice; add the egg, onion juice, pepper, and salt, and, last, the butter and chopped parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 141. The excerpt below is the record exactly as published.

Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons THE SWEDISH, FRENCH, chopped parsley, three tablespoons melted butter, one egg. Soak bread in the tomato juice; add the egg, onion juice, pepper, and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Fried Fillet of Carp ( Filet de Carpe frite) a la Tartare Select a nice fresh carp; scale, wash, and clean well; split in halves; remove bone and skin. If the pan is sufficiently large for the fillet it can be fried whole; if not, cut in dices or squares. Dip in egg and bread crumbs; fry in very hot fat or salad oil — sprinkle with pepper and salt while fiying; when fish is golden brown on one side, turn over, and sprinkle with pepper and salt. Take care not to let the fish get greasy. If the fat is very hot when removing the fish, the fish should be perfectly dry, free from any fat. Ar¬ range on a paper napkin; garnish with lemon and tomatoes around; squeeze some lemon juice over the fish and serve with the tartare sauce. The tartare sauce can be put in baskets made of lemon around, or half tomatoes placed on slices of lemon. Boiled Carp ( Carpe bouillie) a la Bregitta r Scale, wash, and clean well; curve the fish; put a toothpick in the head and one in the tail and tie the curve with a string so it will re¬ main in shape. Put it in a large fish kettle with some water, salt, and bay leaves; steam (time according to size of the fish). For a 6-pound fish let simmer slowly for about twenty-five minutes. When done, lift it carefully from the pot on to a platter; pour some melted butter over it and put in the curve of the fish tiny boiled marbles of potato that has been put in melted butter and sprinkled with chopped parsley. Garnish with lemons around and some parsley at mouth. Serve for dinner with egg sauce a la Bregitta. Carp Larded with Truffles a la Chambord Carpe lardee de Truffes, a la Chambord Select a carp weighing from three to four pounds for ten to twelve people; scale, wash, and clean well; bone on the side, removing the bones carefully; rub over on the inside with butter, onion juice, pep¬ per, and salt. Fill with forcemeat made from the carp; put on a buttered pan and lard with truffles. Cut small points of truffle; stick little holes with the small point of a knife; put a truffle into each hole; speck fish all over with truffles from head to tail about a quarter inch apart; rub the head with white of egg; sprinkle with chopped truffles; make an eye of lemon and truffles; then put in the pan a cup of sherry, pepper, salt, and some sliced onion; cover the AMERICAN COOK BOOK 97 pan well; cook in oven from twenty to twenty-five minutes, accord¬ ing to size of the fish. When ready, glaze with a thin light brown glaze, not too thick or it will cover the fish. The fish and the truf¬ fles must show when the fish is glazed. Take care not to glaze the head (as the truffles would then be washed off). Place on a hot platter with parsley in the fish’s mouth; garnish all around with lemons and parsley. Serve with a white truffle sauce. Forcemeat of Carp {Farce de Carpe) About one pint milk, one pint cream, two pounds carp, whites of ' three eggs not beaten, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.