Mix thoroughly and use to stuff
the fish.
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.
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.
RECIPES FOR FRESH FISH
34. BOILED FISH.--Boiling extracts flavor and, to some extent, nutriment
from the food to which this cookery method is applied. Therefore, unless
the fish to be cooked is one that has a very strong flavor and that will
be improved by the loss of flavor, it should not be boiled. Much care
should be exercised in boiling fish, because the meat is usually so
tender that it is likely to boil to pieces or to fall apart.
[Illustration: FIG. 16]
35. A utensil in which fish can be boiled or steamed very satisfactorily
is shown in Fig.
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