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Fish Stuffing II 1 large sour apple (cored, pared, and chopped) ¼ lb. Suet ¼ cup butter 1 slice onion 6 cloves ½ teaspoon vanilla 1¼ cups steamed and strained tomato ½ cup rich Brown Stock. Season with salt and fresh water, heat gradually to boiling water to cover; drain, and fry in deep fat.