Procure eighteen fresh chicken livers; cut away the
gall, dry them well with a clean doth, season with half
a pinch each of salt and pepper, and cut each liver in
two. Now prepare six slices of lean bacon, broil them
for one minute, then cut each slice into six pieces.
Take six silver skewers, run a skewer through the center
of the liver, the same with a piece of bacon, and con-
tinue the same process until the six skewers are each
one filled with a piece of liver and a piece of bacon.
Boll them on a dish with one tablespoonful of good oil,
dip them in fresh bread crumbs, and put them on a
moderate fire to broil for five minutes on each side.
Arrange them on a hot dish, pour a gill of mattre
dTi6tel butter✪ CHICKEN LIVERS EN BROCHETTE WITH BACON over, and serve with a little watercress
around the dish.
STUFFED GBEEN PEPPERS (sWEBT).
Miss Hellerman.
Make a forcemeat of any cold meat, which you may
have in the ice chest, chicken is most desirable, and mix
with some cold ham. Chop very fine and add about one
tablespoonful of chopped onion, a few sprigs of parsley,
some rice if you have it. Cut the tops from the peppers
with a sharp knife, remove seeds and fill with mixture.
Put a piece of butter on top of each and place top on
pepper. Fill a baking pan with tliem and put a little
water in bottom of pan. Bake about forty-five minutes
and serve hot.
ENTREES. 119
STUFFED PEPPERS.
Mrs. Page, New Rochelle^
Eight peppers, one pint of meat chopped fine, one-
half pint grated bread, one-half pint water or stock,
two teaspoonfuls of salt, one-fifth teaspoonfnl of sa-
vory, one-fifth teaspoonfnl of thyme, one-fifth teaspoon
of sage, three tablespoonfuls of butter✪ STUFFED GREEN PEPPERS (SWEET). Cover peppers
with boiling water and simmer for one-fourth hour.
Fill with stuffing and bake fifteen minutes.
GBEEN PEPPEBS, STUFFED WITH NUTS.
Excellent.
Remove the seeds from peppers, pour boiling water
over them, and let them stand for five minutes. Pill
with the following: two-thirds chopped English wal-
nuts, one-third fine bread crumbs, season with salt,
paprika and make very soft with cream✪ GREEN PEPPERS, STUFFED WITH NUTS. Fill the pep-
pers and stand in pan of hot water and bake twenty
minutes.
GREEN PEPPERS WITH CHICKEN.
Excellent.
Remove the seeds from pepper, pour boiling water
over them and let stand five minutes. Chop cold boiled
chicken very fine, and cream as for croquettes, only
have cream sauce very stiflf. Fill pepper with mixture,
moisten top with beaten egg, sift bread crumbs over top✪ GREEN PEPPERS WITH CHICKEN,
stand in pan of hot water and brown in oven twenty
minutes.
120 KIRMESS COOK BOOK.
SPANISH EGGPLANT.
Mertie, Mrs, Oould's Cook,
Take a small egg plant, peel and cut in slices half an
inch thick and let them stand in salted cold water for
two hours. Then scald and peel four tomatoes and cut
in pieces; place in a stew pan with three green peppers
cut in small pieces half the size of wooden tooth pick,
two small onions sliced thin, two teaspoonfuls of salt,
let these simmer for one and a half hours. Wipe egg
plant dry and fry in hot butter, then lay a slice of cook-
ed egg plant on platter. Take a perforated ladle full of
the tomato mixture, draining from all juice, and place
on slice of egg plant; continue this until three slices of
egg plant* are used. Scramble two eggs and place on
top layer of eggplant. Sprinkle with chopped olives
and chopped Spanish peppers. Garnish with parsley✪ SPANISH EGGPLANT.
CHICKEN CASSEROLE. ✪ CHICKEN CASSEROLE
Page 49 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon, broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the center of the liver, the same with a piece of bacon, and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Boil them on a dish with one tablespoonful of good oil, dip them in fresh bread crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour a gill of maître d'hôtel butter over, and serve with a little watercress around the dish.
STUFFED GREEN PEPPERS (sWEBT).
Miss Hellerman.
Make a forcemeat of any cold meat, which you may have in the ice chest, chicken is most desirable, and mix with some cold ham. Chop very fine and add about one tablespoonful of chopped onion, a few sprigs of parsley, some rice if you have it. Cut the tops from the peppers with a sharp knife, remove seeds and fill with mixture. Put a piece of butter on top of each and place top on pepper. Fill a baking pan with tliem and put a little water in bottom of pan. Bake about forty-five minutes and serve hot.
STUFFED PEPPERS.
Mrs. Page, New Rochelle.
Eight peppers, one pint of meat chopped fine, onehalf pint grated bread, one-half pint water or stock, two teaspoonfuls of salt, one-fifth teaspoonful of savory, one-fifth teaspoonful of thyme, one-fifth teaspoon of sage, three tablespoonfuls of butter. Cover peppers with boiling water and simmer for one-fourth hour. Fill with stuffing and bake fifteen minutes.
GREEN PEPPERS, STUFFED WITH NUTS.
Excellent.
Remove the seeds from peppers, pour boiling water over them, and let them stand for five minutes. Pill with the following: two-thirds chopped English walnuts, one-third fine bread crumbs, season with salt, paprika and make very soft with cream. Fill the peppers and stand in pan of hot water and bake twenty minutes.
GREEN PEPPERS WITH CHICKEN.
Excellent.
Remove the seeds from pepper, pour boiling water over them and let stand five minutes. Chop cold boiled chicken very fine, and cream as for croquettes, only have cream sauce very stiff. Fill pepper with mixture, moisten top with beaten egg, sift bread crumbs over top, stand in pan of hot water and brown in oven twenty minutes.
SPANISH EGGPLANT.
Mertie, Mrs, Oould's Cook,
Take a small egg plant, peel and cut in slices half an inch thick and let them stand in salted cold water for two hours. Then scald and peel four tomatoes and cut in pieces; place in a stew pan with three green peppers cut in small pieces half the size of wooden tooth pick, two small onions sliced thin, two teaspoonfuls of salt, let these simmer for one and a half hours. Wipe egg plant dry and fry in hot butter, then lay a slice of cooked egg plant on platter. Take a perforated ladle full of the tomato mixture, draining from all juice, and place on slice of egg plant; continue this until three slices of egg plant* are used. Scramble two eggs and place on top layer of eggplant. Sprinkle with chopped olives and chopped Spanish peppers. Garnish with parsley.
CHICKEN CASSEROLE.
Records on this page
CHICKEN LIVERS EN BROCHETTE WITH BACONSTUFFED GREEN PEPPERS (SWEET)GREEN PEPPERS, STUFFED WITH NUTSGREEN PEPPERS WITH CHICKENSPANISH EGGPLANTCHICKEN CASSEROLE