Stuffed Green Peppers

Ingredients

• Two cups of chopped chicken or veal
• 1 cup of bread crumbs
• 2 beaten eggs
• salt and pepper to taste
• put water and bits of butter in bottom of pan

Method

1. 1

   Cut off the stem from sweet green peppers and remove seeds.

2. 2

   Fill with meat mixture and stand in baking dish.

3. 3

   Bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 20. The excerpt below is the record exactly as published.

Stuffed Green Peppers. Two cu])s of cho|)peil chit-ken oi' veal, cup of bivad crumbs, salt and pepper to taste and hind with 'i beaten eggs. Cut off the stem from sweet green peppers and i-emove seeds, hll with meat and stand in l)aking dish : put water and bits of butter i]) bottom of pan atui haste frerpiently. l^ake I houi'. j\ri;s. A. J. YuNGi:iLUTH. Cabbage Rolls. Put 2 pouiids of I'ound steak thi-ough the meat chopper, also 1 small onion, season with pe|)pei- and salt. Poui- boiling water over about a dozen cabbage leaves, cover ami let stand about o minutes, then drain, |)ut a large tablespoonful of the meat in each leaf, roll up ueatly and fasten wiih a tooth))ick, place in pan, dot each roll witii a hit of hutter. add a little water and bake from 30 to 45 minutes. Mrs. Edward J. Butler. Macaroni Timbales. One aiul one-half cups milk, t^ cu])s stock. G tablespoons flour, 6 tablespoons hiiltej-, 2 teaspoojis salt, pepper, ;! cups cold cooked meat, 2 eggs, boiled macaroni. SCIMCKIOR COOK HOOI\ 33 ISoii i of ;i 1)01111(1 of largest Mze macaroni. Do not Ijreak it in small pieces. Wiic'ii cooked cur into ])ieces about -\ inch lon,u'. Butter a quart mold and line it wilii these pieces, lavin<:- tliem chi-^e touether. Make a sauce hy meltinf^ tlie l)utter, adding the Hour and wlien mixed, add the stock and milk. Stir till it ])oils and add pej)per and salt. l>eat the e^i^-s unlil lii^hi and stir into the meat mixture. Fill ihis inlo center of mold and cover with a iireascd paper. Stand the mold in a pan oi' hot watci- and hake .'!(• minui(N in a moilerate oven. Turn cai'i'tnlly f)nto a heated ))lalter and sei-\(' remainder of sauce around it. MliS. i;. W. WlMCilLT. Spiced Liver. Split calf's li\('i- parboil, scoop out cenli-r, mince with 1 onion, 1 teaspoon of pai'sley, 1 slice of salt poi-k browned, 1 teaspoonful of salt, a few shakes of peppei'. Fill cavity, sew edges of liver together, and put iii a pan with 1 cup of water and 'i tal)lespor)iis of Ainegar: baste often and liake 1 hour. Sauce Supreme. Make a cream sauce of two taI)le<i)oons of butter mixed with two tablespoons of Dousman's Pest Patent flour, pepper salt and two cu|)S of milk. Cook together ajid then add two lieaping ialtle<i)oon- of prepai'ed horse-radish. Pour over above and serve-. ^Ii;s. ({. P. ^rrxEi;. Mutton Steak a la Venison. C'nt steaks f, inch thick from leg mullon. Soak I'i houi-s in lemon juice- diluted with a little water. Kee|) in cool place and turn once or twice. Broil like beef steak: -prinkle with salt and pepper; serve with sauce of melted butter, lemon juice and chiipped pai'sley. Beef Curry. Cut cold roast beef into thin shavings, and toast and butter several slices of bread. Chop one onion and fry in a rounding tablespoon of flour, add 1 feaspoon of curry, stir foi' 1 minute, then pnui' in 1 cup of roast beef gravy, or hot water, and cook until smooth. A<ld the beef ami .<erve on the toast just as .soon as heated through. Either cold duck or mutton may be used instead of beef and served with rice. Mrs. Walters. Mutton Curry. Cut 3 or I pounds of mutton into dice and brown lightly in a little melted butter or its own fat, if not too strong. As fast as cooked transfer to a kettle. To the fat remainijig in the pan — which sliould be about 2 tablespoonfuls — add 1 table- spoonful of chop])ed onion and 1 desseilspoonful of curry powder. Cook slowly until the onion begins to brown : add 1 tablespoonful of floui- and gradually stir in 1 pint of broth or water. Simmer for .-) minutes, pour over the meat, cover closely and cook over a modei-aie lire foi- "i hours. Sei-ve on a ])latter, with a border of boiled rice. 'I'o cook the rice so that each gi'ain may be di-y and distinct, use a kettle containing 1 or o (piarts of water. Place dircnily over the tire, and when the water is at a galloping boil throw in one hinii)ing teaspoonful of salt and one cupful of well-washed rice. Keej) the water at a rajiid boil until the ric(> is done, which may he known liv the grains feeling nei fe.iK lender when rubbed between thumb and fingers. Veal Rechauffe. Chop line enough cold veal to make 1 cupful, add to it 1 cupful of bread crum

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