35) 
bones and return it to soup stock. Add oysters and cook until 
edges curl. Season well with additional salt and pepper; stir in 
file and serve in hot dishes. Serves 6 to 8. 
Baked Stuffed Fish 
4 pound fish, boned Salt and pepper 
14 cup butter 1 tablespoon chopped fennel 
1 cup hot water 
Wipe fish with a damp cloth. Sprinkle inside and out with salt 
and pepper. Fill with Fish Stuffing and tie securely. Bake in a 
shallow pan at 375° about 50 minutes. Baste frequently with but- 
ter, fennel, and hot water. When done remove to hot plank or 
platter and garnish with: 
1. Buttered new potatoes rolled in chopped chives or watercress. 
2. Tiny whole carrots. 
3. New green peas. 
4. Lemon relish cups. 
5. Parsley. 
Fish Stuffing 
3 cups soft bread crumbs Salt and pepper 
1 medium onion, chopped 1 egg, beaten 
V4, cup butter 
Sauté onion in butter. Add crumbs and seasoning. Mix well 
but do not brown. Remove from heat and stir in beaten egg. 
Stuffed Cabbage Leaves 
1% pounds veal, lamb or beef Vs cup sour cream 
3 sprigs fresh dill Vy cup milk 
*/, cup rice (raw) Salt and pepper 
3 tablespoons minced onion 1 tablespoon ketchup 
12 large cabbage leaves 1 teaspoon chopped dill 
5 tablespoons butter 
Stew meat until tender in 1 quart of water to which the sprigs 
of dill have been added; reserve broth and grind meat; add rice 
and onion to meat and season with salt and pepper. Wilt cabbage 
leaves by submerging in boiling water for one minute; fill each with 
