Stuffing for Fish I

Ingredients

• 4 tbs. butter
• 2 tbs. flour
• 1 c. boiling water
• 1 ts. salt
• J ts. pepper

Method

1. 1

   Melt the butter, add the other ingredients, and stir them with a fork until all are thoroughly mixed.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 41. The excerpt below is the record exactly as published.

J ts. pepper About i c. hot milk or water, or enough to moisten RECIPE 144. 1 c. cracker crumbs 4 tbs. melted butter ) ts. salt J ts. pepper 1 ts. each capers, pickles, onions, chopped fine RECIPE 145. 1 c. cracker crumbs 4 tbs. melted butter 1 ts. lemon juice 1 ts. chopped parsley } ts. salt J ts. i)epper 1 c. oysters RECIPE 146. 4 tbs. butter 2 tbs. floiur 1 c. boiling water i ts. salt J ts. pepper STUFFING FOR FISH. I Melt the butter, add the other ingredients, and stir them with a fork until all are thor- oughly mixed. STUFFING FOR FISH. H Mix ingredients in the order given, makes a dry, crumbly stuf&ng. This OYSTER STUFFING Clean the oysters and remove the tough muscles. Add the seasoning and melted butter to the cracker crumbs, mix them well with a fork, and add the oysters and enough of the oyster liquor to moisten the crumbs. DRAWN BUTTER Melt 2 tbs. of butter, add the flour and seasoning, and press out any lumps. Add the boiling water gradually and stir the mixture constantly to make it smooth. Boil it five minutes, and add the remaining butter. in small pieces. Serve it with boiled or baked fish. _ Digitized by Google 106 SECOND YEAR RECIPE Z47. RECIPE 148. i c. mayonnaise dressing 1 ts. parsley (washed and chopped) 1 ts. chopped pickle 1 ts. chopped olives RECIPE 149. 1 tbs. lemon juice 1 ts. vinegar 1 tbs. Worcester- shire sauce i ts. salt 4 tbs. butter

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