Recipe: Fish Stuffing, No. 1

  •  1/4 c. butter
  •  1/2 c. hot water
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1 tsp. onion juice
  •  1 Tb. chopped parsley
  •  2 c. fine bread crumbs

Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs. Mix thoroughly and use to stuff the fish.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Stuffing for Fish

As has been mentioned, fish that is to be baked is often stuffed before it is put into the oven. The STUFFING not only helps to PRESERVE the shape of the fish, but also provides a means of extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings. Three recipes for fish STUFFING are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Fish Stuffing (Bread)

  • 2 tablespoons shortening 1 teaspoon grated onion
  • 1 cup soft stale bread crumbs 1 teaspoon chopped parsley
  • ¼ teaspoon salt 1 tablespoon chopped pickles
  • 1/8 teaspoon pepper ¼ cup boiling water

Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Stewed Snapper

Open a can of snapper into a china bowl and let stand for one hour; place in a Saucepan.

  • Two cups of water,
  • Four tablespoons of cornstarch, dissolved in water,
  • Faggot of SOUP herbs,
  • Two cloves,
  • Two tablespoons of butter,
  • One and one-half teaspoons of salt,
  • One teaspoon of paprika,
  • Juice of one lemon,
  • Grated rind of one-fourth lemon.

Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Turtle and Snapper

Lay the turtle on its back and cut off the head. Let turtle bleed for twenty minutes. Separate the body from the shell and remove the entrails. Carefully separate the liver and heart. Now, with a sharp knife, remove the meat from the shell and lay in boiling water for two minutes. Drain. Rub the legs and all flesh Containing the outer skin until the skin is removed, with a coarse towel. Now, with a cleaver, chop the shell into five pieces and place in scalding water for five minutes. Remove from hot water. Use the knife to peel off the skin and bristle from the shell. Now lay the meat and shell in cold water for one and one-half hours. You now have white and green turtle meat ready to cook.

TO COOK
Put the meat and shell in a large preserving kettle with sufficient cold water to cover, adding

  • One pint jar of stewed tomatoes,
  • One stalk of celery,
  • One bunch of potherbs,
  • One bunch of parsley,
  • Three cloves,
  • Four allspice,
  • Four large onions,
  • Two bay leaves,
  • One medium-sized carrot,
  • Rind of one-half lemon,
  • Three tablespoons of Worcestershire Sauce.

Tie the spices and vegetables in a piece of cheese-cloth and bring to a boil. Cook slowly until the meat is tender and then remove the white meat. Cook the green meat, most of which is in the shell, until it is tender. Place the meat, when tender, in cold water to blanch. Use the liquid for SOUP. Strain and add part of the turtle meat, hard-boiled egg, grated lemon rind and juice of lemon. Prepare the snapper same as green turtle. Only bleed snapper ten minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Sauted Smelt

To be most satisfactory, SmeltS are generally sautéd, as shown in Fig. 23. FISH of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit cut below the mouth. At any rate, these FISH are not cut open as are most other FISH.

With the FISH thus prepared, roll them in fine cracker crumbs and sauté them in melted butter until they are nicely browned. Serve with slices of lemon.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Stuffed Smelt

Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of pepper and a few herbs. Bone the Smelt, stuff and sew up. Roll in melted butter and fine bread crumbs. Bake about fifteen minutes.

Sauce.—1/2 cup butter worked to a cream; yolks of 3 eggs beaten in one by one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepper and 1/2 cup boiling water. Beat and put on stove in a Saucepan of boiling water to thicken.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)