Stuffed Peppers

Ingredients

• The peppers should be large and green
• a small piece of butter
• a tablespoonful of butter
• season with salt, but no pepper
• a little flour
• a little corn-starch
• adding salt if needed

Method

1. 1

   Cut the tops of the peppers, remove seeds, and soak in salted water overnight.

2. 2

   Chop veal, season with salt, and fill peppers with veal and butter.

3. 3

   Sew tops on and place in a kettle with water and butter.

4. 4

   Stew slowly for an hour, then remove carefully and thicken the gravy with flour or corn-starch.

5. 5

   Serve with gravy poured over.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 68. The excerpt below is the record exactly as published.

STUFFED PEPPERS. (A SOUTHERN DISH.) This is one of the most satisfactory ways of using cold veal. The peppers should be large and green and not too thick. Carefully cut round the tops of the peppers about half an inch from the stem, dig out all the seeds, and cut out the " partitions " or thick pieces inside the peppers. Soak the peppers and tops in salted water over night, changing for fresh water in the morning. Chop the veal rather fine, and season with salt, but no pepper. Wipe the peppers dry, place in each, as it is being pre- pared, a small piece of butter, and fill it v^^ilh the chopped veal, placing another bit of butter on top of the meat. Fit the tops, and sew them on with coarse thread. When all are stuffed and sewed, place them in a kettle with water enough to nearly cover them, adding a table- spoonful of butter to the water. Stew slowly, turning the peppers occasionally, until they look shiny and semi- transparent. This will take a full hour. Take them up very carefully with a skimmer so they will not break, lay them on the serving dish, and carefully remove the threads. Thicken the gravy in the kettle with a little flour or corn-starch wet in a little water, adding salt if needed, and, if not very rich, adding also a spoonful of butter. Pour this on the peppers, and serve. Should there be any gravy left from a roast of veal, turn it into the kettle before stewing the peppers ; and in this case use no butter. If it should be found necessary to hurry this dish, the peppers may be soaked on the back of the range by plac- 164 THE PATTERN COOK-BOOK. ing them in cold water and changing the water as soon as well warmed ; in this way, with frequent changes, the peppers will soak sufficiently to make them edible in four hours. This dish may seem difficult to prepare, but it is really easy and fully repays the little " fussing " that many weary of in work of any kind. Ps. fricandeau of veal. This is by far the choicest considered cut of the veal, and is a thick piece of lean meat cut from the top of the leg. It is always trimmed high in the center, and thin at the outside, making really a little mound of meat. Lard the top, and braise it in a braising pan the same as braised beef. When done, dish the meat, very slightly thicken the juices in the bottom of the pan, strain, and turn the gravy over X^io. fricandeau. calf's liver and bacon. Calf's liver is considered quite a delicacy and is always expensive. It is rarely served without bacon as an accompaniment. Cut the bacon in very thin slices, place them in a hot frying-pan, and turn constantly until all are crisp ; then take them up and keep hot. Cut the liver a-quarter of an inch thick, wash it in cold water, and dry on a napkin. Place the frying-pan where the heat will not be so great as when the bacon was cooked, and fry the liver ten minutes, turning it frequently. Place the liver in the center of the platter, with the bacon around it as a garnish. Stir a table-spoonful of flour into the hot fat in the pan, and stir until brown. Set the pan back, and grad- ually add enough boiling water to make the gravy. Sea- MEATS. 165 son with pepper and salt, and pour the gravy over the liver and bacon. Slow cooking spoils bacon, and rapid cooking hardens and toughens liver. calf's liver, creamed. Two pounds of liver. One pint of milk. Five table-spoonfuls of butter. Three tea-spoonfuls of flour. One slice of onion. Salt and pepper. Cut the liver in small pieces, cover with cold water for ten minutes, and drain. Heat the butter, put in ihe liver, seasoning it with salt and pepper, and cook slowly eight minutes, browning it on all sides ; then take up the liver, and place it where it will keep warm. Place the onion m the frying-pan, and cook one minute ; add the flour, and cook, constantly stirring, until it begins to froth. Draw the pan back, gradually add the cold milk and cook one minute, stirring all the time. Place the liver in the pan with the gravy, cover the pan, and stew very slowly five minutes longer. This is a pleasant dish for breakfast, luncheon or tea. LIVER HASH. One pint of cooked liver. One cupful of cold water. One table-spoonful of butter

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