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Stuffed Fish

From Recipes for young homemakers (1959).

Source and licence

From Recipes for young homemakers (1959), printed page 33, digitised by the Internet Archive: https://archive.org/details/P010881

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Yield: 6 servings Temperature: 350° F.
  2. 8-10 minutes per inch 2 Ibs.
  3. fillets or a whole fish.
  4. 1% tbsp.
  5. melted butter Dressing: % tsp.
  6. salt 1% c.
  7. crumbs 1% tbsp.
  8. onion juice 1% can tomato soup ¥% tsp.
  9. poultry dressing 1.
  10. Clean fish, wipe with damp cloth.
  11. .
  12. Mix dressing.
  13. 3.
  14. Stuff whole fish, fasten with skewers;
  15. or place dressing on one fillet and cover with the other fillet;
  16. or place fillet on greased baking pan and put the dressing on in small mounds.
  17. 4.
  18. Dot with butter and bake.