Fish Stuffing II

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 cup cracker crumbs.
  • ¼ cup melted butter.
  • ¼ teaspoon salt.
  • teaspoon pepper.
  • Few drops onion juice.
  • 1 teaspoon Parsley finely chopped.
  • 1 teaspoon Capers finely chopped.
  • 1 teaspoon Pickles finely chopped.

Method

Mix ingredients in order given. This makes a dry, crumbly stuffing.