Recipe: Fish Stuffing, No. 3

  •  2 Tb. butter
  •  1 Tb. finely chopped onion
  •  1 Tb. chopped parsley
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1 Tb. chopped sour pickles
  •  1/2 c. stewed tomato
  •  2 c. stale bread crumbs

Melt the butter and add the onion, parsley, salt, pepper, pickles, and tomato. Pour this mixture over the crumbs, mix all thoroughly, and use to stuff the fish. If the Dressing seems to require more liquid than the stewed tomato, add a little water.

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