Stuffing

Ingredients

• 1 c. bread crumbs
• 1 tsp. onion juice
• 1 tsp. salt
• 1 tsp. chopped parsley
• 4 tsp. pepper
• 1 tsp. capers or chopped pickles
• Cayenne
• 2 tbsp. butter

Method

1. 1

   Mix seasonings with crumbs and add to melted butter.

2. 2

   Moisten with milk or an egg, if a moister stuffing is desired.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 22. The excerpt below is the record exactly as published.

stuffing, and sew the edges together. Cut gashes on each side across the fish, and put strips of salt pork into them. If oily fish is used this is not necessary, as fish is rich enough 34 without addition of pork. Wrap tail in greased paper, grease the fish sheet and place the fish on it, skewered in shape of letter S; put the sheet in the baking-pan with pieces of pork fat. Dredge with flour. Baste every ten minutes. Fish requires about 10 minutes to the pound and 10 minutes extra. It is cooked when the flesh separates from the bone. Garnish with parsley and serve with Drawn Butter, Egg or other Fish Sauce. STUFFING. 1 c. bread crumbs. 1 tsp. onion juice. i tsp. salt. 1 tsp. chopped parsley. 4 tsp. pepper. 1 tsp. capers or chopped pickles. Cayenne. 2 tbsp. butter. Mix seasonings with crumbs and add to melted butter. Moisten with milk or an egg, if a moister stuffing is desired. BROILED FISH. Clean fish. To broil, remove head and tail; the backbone may also be removed. Fish may be split down the back before broiling. Very large fish are cut into slices for steaks. Rub butter over dry fish before broiling; oily fish require only salt and pepper. Grease the broiler, sear the flesh side first, and broil. Time for broiling cepends upon the thickness of the fish. When cooked the flesh separates from the bone. Season, garnish and serve. PLANKED FISH. Clean the fish and prepare as for broiling. Tack, skin side down, on a hardwood plank. The plank should be at least one inch’ thick. Rub fish with melted butter and season with salt and pepper. Place on grate in a hot oven and bake 25 minutes or until fish is done. Press hot mashed potatoes through a pastry tube, making border around edge of fish. Brown in a hot oven. Garnish with parsley and lemon. Send to table at once. To plank fish in a gas stove, place plank under broiler, as far from flame as possible; sear, reduce heat and cook slowly until done. Garnish and serve. FISH COOKED IN FAT. Large fish may be skinned, boned and cut into slices. Small fish may be cooked whole. Clean fish, dry, and season with salt and pepper; dip in cornmeal, flour or crumbs, egg and crumbs. Equal parts cornmeal and flour may be used. Sauté, or cook in deep fat. Drain, garnish and serve. FRIED SMELTS. To clean smelts make a slight opening under the gills and remove intestines. Rinse, dry and season with salt and pepper. Dip in flour, egg and crumbs and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove to back of range that fish may not become too brown before they are cooked through. Drain, garnish with parsley and lemon and serve with Sauce Tartare. CREAMED FISH. Reheat 2 c. cold flaked fish in 141 c. rich white sauce. For luncheon dish, fill buttered shells, cover with buttered crumbs, and brown in quick oven. 35 CASSEROLE OF RICE AND FISH. 2 ¢. cold fiaked fish. 1 tbsp. chopped parsley. 4 c. bread crumbs. 2 tbsp. butter. Lets sale Ll egg. , tsp. pepper. 2 tbsp. milk. 4 tsp. onion juice. i tsp. lemon juice. 4 c. cooked rice. Mix seasonings with crumbs and add to melted butter, then add fish, egg and milk mixed, and lemon juice. Line greased mould with rice, fill centre with fish mixture, cover with the remainder of the rice, cover tightly and steam 45 minutes. Turn on hot platter and serve with Parsley or Egg Sauce. FISH LOAF. 2 ec. cold flaked fish. Seasonings to taste (salt, pepper, 2 eggs. curry, anchovy or Worcestershire 1 c. fine soft bread crumbs. Sauce). Add bread crumbs to fish, stir in eggs slightly beaten and seasonings. Place in greased mould, cover and steam 30 minutes. Serve with Egg or Hollandaise Sauce. FINNAN HADDIE. Lay in pan, put in oven and heat until skin can be easily removed. Remove skin. If too salty, parboil for a few minutes. Then place on hot platter, pour over a rich white sauce, or dressing of heated cream. Garnish with parsley. SCALLOPED OYSTERS. 1 pt. oysters. Cayenne. Za tsp: salt. 2c. buttered crumbs. 4 c. oyster juice. Strain the juice through a cloth. Pick over the oysters, removing pieces of shell, and clean by pouring cold water over them in a colander. Place the oysters in two layers, using 4 the amount of crumbs on the bottom of a buttered dish, + more in the middle, and the remaining 4 on top of the dish. Add liquid before top layer of crumbs. Bake in a moderate oven 39 to 40 minutes. If baked in shells, 4 c. buttered crumbs should be used, and the oysters cut in half. Only 15 minutes will be required for baking in shells. FRICASSEED OYSTERS. tbsp. butter. 1 tsp. salt

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