Peppers, Baked
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 474. The excerpt below is the record exactly as published.
Peppers, Baked onions with crumbs, cover the pan, and bake in a hot oven an hour, or until the onions are tender. Remove the cover long enough to brown the onions lightly before they are taken from the oven. Another way : — Prepare three or four large Spanish onions as in the last recipe. Scoop out the centres, making a hole fully an inch and a half across. Put in each one a mut- ton kidney, and place the onions side by side in a saucepan. Sprinkle a lit- tle salt and ca\7enne over them, and pour upon them half a pint of good brown gravy. Place the pan over a gentle fire, and let it remain until the onions are quite tender. Serve as hot as possible. Time to simmer the onions, two and a half to three hours. Parsley, Fried. — Wash and dry well a few branches of fresh parsley with long stems ; put them in the frying-basket and plunge the basket in plenty of ver}7 hot fat so as to cover the parsley. Fry one minute only. Lift up the basket, remove the parsley with the skimmer, sprinkle a few grains of salt over it; serve on the platter around the fish. The taste of fried parsley with fried fish is greatly appreciated. Parsnips. — Wash, scrape, slice lengthwise into several pieces, and put on in a kettle of boiling water. Boil about an hour. Serve with a little sugar and melted butter poured over them ; or they may be baked same as sweet potatoes. Mash them up fine, when boiled tender, and form into little cakes with a batter made of a table-spoonful of flour, an egg, a small piece of butter, and a gill of milk. Parsnips, Broiled. — Wash and scrape the largest, finest ones ; boil them until tender in water into which a little salt has been put; let them get cold. Slice and broil them on a gridiron on which butter has been rubbed to prevent their sticking. Pease, Boiled. — They should be fresh when cooked, and boiled in just enough water to cover them, which should be salted and boiling when the pease are put in. Do not cover the vessel while they are cook- ing, which ought not to be longer than twenty minutes, unless they are old. Drain off all the water ; add a little cream and a small piece of butter. Another way : — Take them when quite young, the pods being firm but not hard, and keep them in a cool place. Do not shell them until just before they are to be cooked. Put into boiling water, slightly salted; boil fast for twenty or thirty minutes, according to their age ; drain all the water from them; put in a dessert- spoonful of butter, a little pepper and salt, and send to table hot. Pease, Green, a la Francaise. — Take a quart of young and tender pease, freshly shelled; put them in a two-quart saucepan with % lb. of the best butter, a wineglassful of water, 2 ozs. of small white onions, I oz. of powdered sugar, and a little salt. Cover the saucepan well, and stew over a moderate fire for half an hour. When they are cooked, taste, and add more sugar if needful, and about Y\ lb. more butter mixed with half flour. Work the pease round in the saucepan over the fire, so that the flour and butter may get thorough- ly distributed, and then serve. Peppers, Baked. — Select six sweet bell-peppers (green) ; cut the stem ends almost around, leaving a hinge ; take out the seeds. Chop fine three medium -sized ripe tomatoes, also a small quantity of cold fresh meat — either beef or mutton ; add a few bread-crumbs ; have a hot skillet in which has been heated a teaspoonful of lard or olive oil ; turn in the mixt- ure, and stir until it is hot through. Add a teaspoonful of butter, pinch of cayenne pepper, salt, and some of the green-pepper seeds ; fill the pep- pers with this, place in a pan just 422 Potato Balls Peppers and Chicken VEGETABLES large enough to hold them upright, pour a cup of water
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