Stuffed Peppers

Ingredients

• one medium-sized chicken
• the same quantity of rice boiled dry
• two eggs
• one small onion
• salt to taste
• dust on top with bread crumbs
• place on each pepper a small piece of butter
• a spoonful of flour
• two level teaspoonfuls of curry powders

Method

1. 1

   Chop the chicken and mix with rice, eggs, onion, and salt.

2. 2

   Stuff the mixture into the peppers, top with bread crumbs and butter, and brown slightly.

3. 3

   Serve on toast with curry sauce made from the chicken stock thickened with flour and flavored with onion and curry powder.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 122. The excerpt below is the record exactly as published.

Stuffed Peppers Chop one medium-sized chicken, and add the same quantity of rice boiled dry, two eggs, one small onion, and salt to taste. Place this in the peppers, dust on top with bread crumbs, place on each pepper a small piece of butter, brown slightly, and serve on toast with good curry sauce. Make this from the stock the chicken was boiled in ; thicken with a spoonful of flour rubbed smooth with butter and flavored slightly with onion, and last, add two level teaspoonfuls of curry powders

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