Potato Forcemeat for Baked Fish

Ingredients

• a quart of potatoes
• three good-sized onions
• a tablespoon of butter
• two tablespoons of minced parsley
• half a teaspoon of salt
• a little pepper
• quarter of a cup of butter

Method

1. 1

   Peel and boil the potatoes.

2. 2

   When cooked, chop coarsely.

3. 3

   Add onions finely minced and browned in butter, minced parsley, salt, and pepper.

4. 4

   Stir in butter when all ingredients are mixed, and put inside the fish.

5. 5

   Any leftover stuffing can be laid in a corner of the pan.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 33. The excerpt below is the record exactly as published.

POTATO FORCEMEAT FOR BAKED FISH Peel and boil a quart of potatoes. When cooked chop coarsely. Add three good-sized onions finely minced and browned in a tablespoon of butter. Add, if you have it, two tablespoons of minced parsley. Season with half a teaspoon of salt and a little pepper. Stir in quarter of a cup of butter

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