Stuffing

Definition and stakes

Woman's Institute of Domestic Arts and Sciences,  Woman's Institute Library of Cookery…

“ STUFFING FOR FISH.--As has been mentioned, fish that is to be baked is often stuffed before it is put into the oven. The stuffing not only helps to preserve the shape of the fish, but also provides a means of extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings. Three recipes for fish stuffing are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid. ”
Source: Gutenberg

Portrait of William Kitchiner William Kitchiner,  The Cook's Oracle; and Housekeeper's Manual

“ It is also sent up in patties, and for stuffing of veal, game, poultry, &c.
The ingredients should be so proportioned, that no one flavour predominates.
To give the same stuffing for veal, hare, &c. argues a poverty of invention; with a little contrivance, you may make as great a variety as you have dishes.
I have given receipts for some of the most favourite compositions, and a table of materials, a glance at which will enable the ingenious cook to make an infinite variety of combinations: the first column containing the spirit, the second the substance of them.
”
Source: Gutenberg

Marion Mills Miller,  Practical Suggestions for Mother and Housewife

“ As it is impossible to introduce much stuffing into some pieces of meat even if the meat is cut to make a pocket for it, it is often well to prepare more than can be put into the meat and to cook the remainder in the pan beside the meat. Some cooks cover the extra stuffing with buttered paper while it is cooking and baste it at intervals. ”
Source: Gutenberg

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