Page:Browne - The Plain Sailing Cook Book.djvu/34

 

STUFFING FOR BAKED FISH

• MATERIALS
• ½ cup bread crumbs
• ½ cup cracker crumbs
• 4 tablespoons butter
• 1 teaspoon chopped parsley
• 1 teaspoon grated onion
• ½ teaspoon salt
• Pepper

• UTENSILS
• Saucepan
• Grater
• Vegetable-knife

DIRECTIONS

1. Melt the butter in a saucepan.
2. Add the bread and cracker crumbs to the melted butter, and then add all the other materials, mixing thoroughly.
3. Add boiling water, stirring in a very little at a time, until the mixture is sufficiently moist to hold together well.

REMARKS

In addition to the materials above-mentioned, any or all of the following may be added, if desired:

• 1 teaspoon sweet marjoram
• Few grains celery salt
• 1 teaspoon Worcestershire sauce
• 1 tablespoon capers
• 4 olives
• 0 teaspoon lemon juice

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