Stuffing for Baked Fish

Ingredients

• one cup of cracker crumbs
• one teaspoon of capers
• one saltspoon of salt
• one teaspoon of chopped pickles
• one saltspoon of pepper
• one-fourth of a pound of melted butter
• one teaspoon of chopped onion
• one teaspoon of chopped parsley
• moisten with one beaten egg

Method

1. 1

   Mix all ingredients for a dry stuffing.

2. 2

   For moist dressing, use stale bread moistened with beaten egg and butter or warm water.

3. 3

   Do not pack the stuffing tightly.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 7. The excerpt below is the record exactly as published.

Stuffing for Baked Fish. For i> IhIi \vei>-''hing J'our to six p-dinds, takr one cup of ciMi-kcr criiiiibs, one teaspoon of capers,, one salts|:)oon of salt, one teaspoon of chop[)e(l pickles, one salt- spoon of pepper,, one-fourth of a ])oun(l of nicltcil hiitlcr. one teaspoon of dioppcil onion, one teaspoon of chopped parslew 'I'his makes a drv cniiiil)lin,^- stiiHiiiL;- : if a moist dressing is desired, use stale hread, not dry hread cruiiil)S, and inoisreii \vit!i one beaten egg and the butter, or moisten tlie ci-acker ciaimbs with wann water. Do not pack the stuffing in the li^h, allow it to lie lightlv and leave room enough for it to swell in cooking. Salmon Turbot. One Clip sweet nnlk,, one tahie-poonl'id of housman's r.e>l i'aleiil tioui-, one taljlespoonful of butter, two eggs, one can n\' salmon, one-half cup l»read ci'innbs. Add the iiour and huttei-, mixed smoolh. to the scddeil milk, \\hen ihii-k add llie beaten eggs and a can of salmon picked in pieces; season with salt and pi'ppei- and cover with hread crumbs. J>ake in ramikins in a Jewel IJange until brown and serve hot. Al lis. \V. 11. Andkk'son. Norwegian Fish Balls. Use '"Sov" or '•Ejelland Co." lish oalls: make a j'ich i-ream drt'ssing, using the sauce off of the fish balls; ])arl)oil the lish l)alls in dressing. This can l)e served with lohster sauce. Alits. Fi;i':i). Biiaast.M). Fish Timbale. iJemoxc the skin and bone from half a pound of halibut oi' olhci- white (ish. Put it twice through a n-ieat-cho])])e!'. .\dd a pint of soft bi-ead (.•iaind)s to a gill of milk; cook to a smooth paste and add ii gradually to the lish ; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltsiioonfid of white peppei'. Press this mixture through a sieve and then stii' in cai'cfnlh- the well-beaten wliites of five eggs, (irease a lai'ge mould. Garnish the hottom with chopped pai'sK'V oi' mushi-ooms, or nicelv cookeif grean peas; fill Vnc mixture in tlu' mould and stami it in a baking-pan half filled with water; co\-er with oilc-d paper and bake in a modiu'ate oven in a Jewel IJange for three-quarters of an lioui-. When done, turn out on the sci-vin-dish. Pour around either cream, lohster or shrimp sauce. Mi;s. S. .1. MiTCiJKLL. Salmon Chartreuse. Cover half a l)ox of gelatine with half a cup of cold Wiitei- and let it soak for half an houi-. I'nt a taI)lespoonful of cliojiped carrot, the same of onion, two bay leaves and a little celery in a pint of water; Indng to a boil, and add the gelatine; strain; add the juice of one lemon, jialf a teaspoonful of salt and a dash of red pepper. Put a layer of this in the l)ottom of the mould; tlien good-sized pieces of salmon, and i)our over the remaining pai't of the gelatint'. Tt must 1)0 cold, not stiff. Stand away to hai'den. Serve on lettuce leaves with mayonnaise dressing or a. sauce tartare. Lobster Cutlets. Into a cu|)fnl of thick white sauce stii' lu'aten yolk of an egg, a teaspoonful of lemon juice and two cupful- chopped lobster meat. Shape into cutlets; egg and liread erumlt each and fry in dee]) fat. Arrange the cutlets on a rice mold. Oyster Cocktails. Put into (\ndi glass ten di'ops of W'oi'c-i'-icrshii'c saut-e, a tablcspixjnful of tomato k'etchu|), about ten drops of onion juice, a dash of salt and a tables[)oonful of lemon juice. Then di'op in fi'om tliree to live small oystei's. iMits. S. J. I\lriH;iii;LJ.. SUPERIOR COOK BOOK 10 Oysters a la Kalamazoo. One quart of oysii'i'.'?, juice drained oil'. L'ut in a eluilliug dish 1 tablespoon each of butter and flour; wlien tlie butter melts, work together until very smooth, tiien add the oysters, and 1 salt spoon oi celery salt, salt and pepper as you like, one taljlespoon of ejiopped celery, one teaspoon of chopped parsley

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