Stuffed Peppers

Ingredients

• One large chicken
• 2 sets of sweetbreads
• 1 teacup of pecan meats
• 1 large kitchen spoon of butter
• 2 rolls
• 1 egg
• 1 small onion
• 1 dessertspoon of parsley
• 1 teacup of hot water

Method

1. 1

   Boil chicken and sweetbreads; when cold, put through grinder.

2. 2

   Make a panada with the grated rolls, butter, beaten egg, onion, parsley, and hot water.

3. 3

   Mix and cook, stirring until it leaves side of saucepan.

4. 4

   Set away to cool, then add meat and pecans, chopped fine, mixing well.

5. 5

   Remove stems and seeds from peppers.

6. 6

   Boil for 10 minutes and put into ice water to harden; wipe dry and fill with the mixture.

7. 7

   Place in a pan and pour in some of the chicken stock to keep from burning.

8. 8

   Have grated bread crumbs and bits of butter on each pepper; set in oven to brown.

9. 9

   Serve with mushroom sauce.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 108. The excerpt below is the record exactly as published.

Stuffed Peppers. One large chicken, 2 sets of sweetbreads, 1 teacup of pecan meats, 1 large kitchen spoon of butter, 2 rolls, 1 egg, 1 small onion, 1 dessertspoon of parsley, 1 teacup of hot water

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