Stuffed Peppers

Ingredients

• 6 medium sized green peppers
• + tsp. onion juice
• 2 tbsp. butter
• 2 tbsp. flour
• 13. c. cooked veal or chicken (chopped)
• + tsp. salt
• 4 c. buttered crumbs

Method

1. 1

   Cut the tops from the peppers; remove the seeds and tongue.

2. 2

   Cut thin slices from the bottom so that they will stand.

3. 3

   Make a white sauce of butter, flour, salt, onion and milk; add the meat and fill the peppers with the mixture, cover with buttered crumbs.

4. 4

   Place the peppers in a baking pan and cover the bottom with boiling water.

5. 5

   Bake in a moderate oven 30 minutes.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 27. The excerpt below is the record exactly as published.

STUFFED PEPPERS. 6 medium sized green peppers. + tsp. onion juice. 2 tbsp. butter. 1G. .richomil i: 2 tbsp. flour. 13. c. cooked veal or chicken (chopped). + tsp. salt. 4 c. buttered crumbs

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