This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
(black bass, pickerel, bluefish, haddock, etc.)
5 02. (1/4 loaf) of bread crumbs. 1 teaspoonful sweet basil. 1 tablespoonful of chopped parsley. 1/4 teaspoonful, each of salt and pepper. 2 tablespoonfuls of chopped onion or 1 teaspoonful of onion juice. 1/4 cup of melted butter.
Mix all the ingredients together. The recipe makes a rich crumbly stuffing. For a firm stuffing add liquid, as milk, water or an egg. Sweet basil is the herb that is thought to best harmonize with fish. It is easily grown.
Mix one cup and a half of soft bread crumbs, half a cup of melted butter, one teaspoonful of chopped olives or minced onion, half a green or red pepper, chopped, one teaspoonful each of chopped parsley and sweet basil, half a teaspoonful of salt. Also if convenient add three fresh mushrooms, chopped.
 
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