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)

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)

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)