Recipe: Fish Stuffing, No. 2

  •  1/2 c. milk
  •  2 c. cracker crumbs
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1/4 c. melted butter
  •  1 Tb. chopped parsley
  •  1 egg

Warm the milk and add it to the crumbs, together with the salt, pepper, melted butter, and parsley. To this mixture, add the beaten egg. When well mixed, use as STUFFING for fish.

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