Stuffed Peppers

Ingredients

• Six large bell peppers (green)
• 1 tablespoon of melted butter
• 0.5 pint of chopped chicken or veal
• 0.5 teaspoon of black pepper
• 0.25 teaspoon of salt
• 1 gill of cracker dust
• 1 egg
• 2 teaspoons of celery seed
• 1 small onion (minced)

Method

1. 1

   Cut the tops from the peppers and remove the stems.

2. 2

   Soak in cold water for 6 hours, then parboil for 15 minutes.

3. 3

   Mix all ingredients and stuff the peppers.

4. 4

   Sprinkle cracker dust on top and dot with butter.

5. 5

   Bake until the tops turn brown.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 19. The excerpt below is the record exactly as published.

Stuffed Peppers. Six large bell peppers (green), i tablespoon of melted but- ter, ^ pint of chopped chicken or veal, ^ teaspoon of black pepper, lA teaspoon of salt, i gill of cracker dust, i egg, 2 tea- spoons of celery seed, i small onion (minced). Cut the top from the peppers and pull the stem out, drop in cold water for 6 hours, and then parboil for 15 minutes. Mix all ingre- dients and stufif the hulls ; sprinkle cracker dust over the top and dot each one with a piece of butter. Stand up in a pan and bake until the tops turn brown. Serve with the following gravy: i^ cups of stock, 1}^ cups of stewed tomatoes, ^ tea- spoon of sugar, pepper and salt to taste. Boil until it becomes thick enough not to run. VEGETABLES. 63 Browned Sweet Potatoes. Boil sweet potatoes and slice them while hot; lay in a shallow pan and pour over them a gravy made of i cup of brown sugar, i tablespoon of melted butter

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