 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A delicately flavored stuffing for fish or other meats from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/4 cup milk |
2 cups breadcrumbs (soft) |
2 tablespoons butter |
1 onion, peeled and minced |
1 stalk celery, minced |
1 egg, well beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sage |
Directions:
1. Pour milk over bread crumbs.
2. Melt butter; add onions and brown.
3. Pour into bread crumbs.
4. Add remaining ingredients and mix well.
5. Fill fish, close opening and bake.
|
|