Stuffing No. 2 for Peppers

Ingredients

• a pint of chopped meat
• a cupful of soft bread crumbs
• a cup of stock
• a spoonful of beef extract
• an even teaspoonful of salt
• an even teaspoonful of pepper
• half teaspoonful of summer savory
• half teaspoonful of thyme
• half teaspoonful of sage

Method

1. 1

   Mix the meat, bread crumbs, and stock with the seasonings.

2. 2

   Fill the peppers, sprinkle with buttered bread crumbs, and bake until browned, about a quarter of an hour.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 43. The excerpt below is the record exactly as published.

a pint of chopped meat, veal or chicken, or veal mixed with sausage, a cupful of soft bread crumbs and a cup of stock, gravy or water in which a spoonful of beef extract has been dissolved. Season with an even teaspoonful each 96 STANDARD PAPER BAG COOKERY of salt and pepper and half teaspoonful each summer savory, thyme and sage. Mix well, fill the peppers, sprinkle fine buttered bread crumbs over them at the end where the stuffing is exposed, put in a buttered bag and bake until well browned. This will take about a quarter of an hour. Serve with chicken or roast beef, and with or without a sauce. Peppers With Creamed Fish. — Parboil the peppers ten minutes, then fill with creamed fish of any kind, which may be seasoned with a tablespoonful of sherry. Then sprinkle with a layer of fine crumbs, dot with butter, bag, and brown lightly in a quick oven. Creamed carrots, cauliflower, sprouts, and many other vegetables may be baked in the pepper cups and served either as a vegetable or an entree. Filled with potatoes au gratin and browned they are a delicious accompaniment for chops and steaks. Baked Irish Potatoes. — Scrub thoroughly and rinse as many good sized potatoes as will be required. Make a few slits in them but do not peel. Place in the paper bag with a tablespoonful of water, close tightly and cook from thirty-five to fifty minutes, according to size. Baked Potatoes Without Their Coats or Jackets. Select as many potatoes of the same size as desired. Peel and let them stand in salted, cold water for ten minutes. Then drain without drying and place in a greased bag, — bacon fat is good for these potatoes — and cook in a hot oven, without disturbing, for forty-five minutes if small, one hour, if large .They will have a crisp, brown coat, every part of which can be eaten. Potatoes en Surprise. — Choose potatoes of smooth shape, not too large and of even size. Scrape out from STANDARD PAPER BAG COOKERY 9? the top of each a space large enough to hold the yolk of an egg. Salt and pepper the nest, drop in a tiny bit of butter, then the egg yolk, follow with a thin slice of bacon just large enough to cover the egg and set in greased paper bag. If necessary to keep them upright cut a thin slice from the bottom of each potato, add a spoonful of cold water, seal, set in a hot oven and cook for thirty minutes. Potatoes Farci. — A new and very delicious way of serving stuffed potatoes is as follows: Wash large po- tatoes and bake in bag until nearly done; take from the oven and nearly cut off one end, leaving the skin for a hinge and a bit of potato for a lid. Pull out the undone heart with a fork and in its place lay shavings of smoked bacon, peppered and tightly rolled after having been laid for an instant on a hot frying pan; close the potato and set in the oven to finish cooking. Sauer Kraut.— Put enough to serve six people in one of the largest size wood cookery dishes, salt and sea- son to taste, add a half cupful of water, put in bag, seal, and bake one hour in moderate oven. Waldorf Sauer Kraut.— Soak the sauer kraut in cold water until just palatably salt. Put into greased paper bag on a wooden cookery dish with a little bacon, pickled pork or sausage, add a half cupful of hot water and cook about twenty minutes. Drain, put in a hot dish with or without the meat as desired and serve. When boiled sauer kraut is cold it may be chopped and reheated in a buttered bag with butter, gravy or a white sauce. Sweet Potatoes and Bacon.— Peel boiled sweet po- tatoes, fasten a slice of bacon around each, using a wooden tooth pick to hold in place. Put in buttered bag With a spoonful of water, and bake ten minutes. 98 STANDARD PAPER BAG COOKERY Sweet Potato Straws. — Cut potatoes in slices lengthwise, peel, then cut into straws. Dip in bacon fat or melted butter, put in buttered bag, seal, and cook fifteen minutes. Take out on soft paper to absorb any grease, dust lightly with salt and serve. Sweet Potato en Brochette. — Peel and cut in half inch, uniform slices. Put on skewers in groups of four, place in boiling water and parboil ten minutes. Drain, brush over with vegetable oil, sprinkle with brown sugar, put in greased bag and bake twenty minutes in moderate oven. Spinach. — Pick over carefully, thoroughly wash, then put into a bag, leaving the vegetable quite damp. Add a little salt, seal and cook thirty minutes. Before lifting the bag from the oven slide a pan under it, and prick the bottom of the bag so the water will drain out. Dish, adding butter to season and serve. Summer Squash in Butter. — Cut into narrow strips and season with salt and pepper. Put into well greased bag, add a generous lump of butter and cook about half an hour. Stuffed Summer Squash. — Boil in lightly salte3 water until tender. Cut off the top and scoop out the inside. Mix well with seasoned and buttered crumbs, chopped onion and grated cheese. Fill the shell, sprinkle the top with buttered crumbs, put in bag and bake until brown. Stuffed Tomatoes With Cream.— Mix together three-quarters of a cupful of cold-chopped chicken or veal, three tablespoonfuls of soft bread crumbs, a table- spoonful of melted butter, one teaspoonful of chopped parsley, half a teaspoonful of sa

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