Stuffed Green Peppers

Ingredients

• 6 green peppers
• 6 mushrooms finely chopped
• 1 cup raw veal, finely chopped
• 2 tablespoons butter
• 3 cup soft bread crumbs
• 4 onion finely chopped
• 2 tomatoes, chopped
• Salt

Method

1. 1

   Cook peppers in boiling water three minutes.

2. 2

   Cut a slice from stem end of each pepper, and remove seeds.

3. 3

   Cook onion and mushrooms in butter five minutes.

4. 4

   Add veal and tomatoes and cook five minutes.

5. 5

   Season highly with salt and fill pepper cases with mixture.

6. 6

   Put in a buttered baking pan, and bake thirty minutes in a hot oven, adding enough white stock to prevent peppers from burning.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 2. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS. Prune Popprina. CustaRpD SAvog. Car& Nor. 8 What to Have for Dinner. CORN MOCK BISQUE SOUP. 1 can corn 4 can tomatoes 1 quart milk 4 teaspoon soda 1 slice onion $ cup butter 3 tablespoons flour 2 teaspoons salt 4 cup cold water 4 teaspoon pepper 4 teaspoon paprika Scald milk with corn and onion. Mix flour with cold water to form a smooth paste, and add to scalded milk; then cook twenty minutes, stirring constantly at first, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into tureen in which is butter in small pieces, and seasonings. ROAST CHICKEN. Dress, clean, stuff and truss a four-pound chicken. Rub entire surface with salt and spread breast and legs with soft butter, using four tablespoons. Place on back on rack in dripping pan and dredge bird and bottom of pan generously with flour. Place in a hot oven and when flour is well browned, reduce heat and baste. Turn, having breast side down, and baste every ten minutes during the remainder of the cooking, using one-fourth cup butter, melted in three-fourths cup boiling water, adding more water, if necessary, to prevent burning. A four-pound chicken requires from one and one-half to one and three-fourths hours. If a chicken is roasted breast down, the breast meat is more juicy and of finer flavor than it otherwise would be. Family Dinners. 9 STUFFING. 14 cups soft bread crumbs Poultry seasoning $ cup boiling water Salt 4 cup butter Pepper “Melt butter in water and add to bread crumbs, then add seasonings to taste. If stuffing is to be served cold add one beaten egg, which makes it easier to slice. GIBLET GRAVY. Wash heart, liver, gizzard, neck and tips of wings of chicken. Put in sauce pan and add three cups cold water. Bring slowly to boiling point and let simmer un- til meat is tender. Remove heart, liver and gizzard, and chop finely. Pour off liquid in pan in which chicken has been roasted. From liquid skim off three table- spoons fat; return to roasting pan and brown with three tablespoons flour. Pour on gradually, while stirring con- stantly, one and one-half cups stock in which giblets (heart, liver and gizzard) were cooked. Season with salt and pepper, strain, and add chopped giblets. BOILED RICE. Wash and pick over one cup rice. Put four quarts water in a kettle with two tablespoons salt and bring to boiling point. Add rice, a little at a time, so as not to check boiling of water. Boil twenty-five minutes, or until soft. Drain in coarse strainer and pour over one quart hot water. Place strainer over a kettle containing a little hot water, place on back of range, and let steam until each kernel is dry. 10 What to Have for Dinner. SAUTED EGG PLANT. Pare an egg plant, cut in one-fourth inch elices, and eprinkle with salt. Pile slices and put a weight on top, allowing it to remain one-half hour, thus expressing juice. Dip each slice in flour, and sauté in butter until crisp and brown. STUFFED GREEN PEPPERS. 6 mushrooms finely chopped 6 green peppers 1 cup raw veal, finely chopped 2 tablespoons butter 3 cup soft bread crumbs 4 onion finely chopped Salt 2 tomatoes, chopped

Cook this with the app: pantry check, scaling, and the assistant.