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Stuffing for Fish

Weigh two pounds of breadcrumbs without the crust, and cut it into small squares; mix them one-half tablespoonful of powdered herbs, and a liberal quantity of salt and pepper. Dissolve six ounces of butter in one-half pint of warm water, and beat in the yolks of four eggs. Pour the liquid mixture over the bread and stir it well, but do not mash it. It is then ready for use.