FoodNetArchive

Around-the-world cook book

1913

Page 42 · 4 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cut off the tops of the peppers with a sharp knife, re- move carefully the seeds, make a filling of two parts chopped meat, one part bread-crumbs, and one part tomatoes, season this with salt and chopped onion, and moisten with a little gravy or with milk. Fill the peppers with this mixture, placing a small lump of butter on top of each pepper. Also sprinkle a few bread- crumbs over it. Pour into a pan soup-stock to the depth of about one- fourth of an inch, stand the peppers upright in the pan, and bake for 20 minutes, or until they are tender, moistening or basting frequently. The peppers are best stuffed after being first put in the pan. "When done, place them on a heated dish, thicken the gravy 120 AROUND-THE-WORLD COOK BOOK VEGETABLES left in the pan, and pour it about the base of the peppers. Stuffed tomatoes may be prepared in the same manner, using green peppers as a part of the filling. STUFFED PEPPERS Peppers, Bread-crumbs, Minced shrimps, Worcestershire, and lemon-juice, Butter, milk. Take equal parts of shrimp and bread-crumbs, moisten with milk, flavor with the sauce and lemon-juice, mix and fill the peppers with this. Put a lump of butter on top of each, sprinkle with bread-crumbs, and bake for 30 minutes. PEPPERS X LA CREOLE Minced cold meat. Bread-crumbs, Onions, Peppers, Tomatoes, Mushrooms, Tomato sauce. Boiled rice, milk, butter. Take equal parts of the cold meat, bread-crumbs, onions, tomatoes, and mushrooms, and chop all fine together, and stew in half a cup of butter, with sufficient milk to moisten. Fill the peppers with this mixture, and bake in stock, flavored with tomato sauce. Garnish with cold boiled rice. 121 VEaETABLES AROUND-THE-WORLD COOK BOOK MEXICAN STUFFED PEPPEKS Green peppers, 6, Sardines, 12, Bread-crumbs, 1 cup, Grated cheese, 1 tablespoon. Tomato sauce, 3 tablespoons. Cut the tops from the peppers, and remove carefully the seeds and white membranes. Lay the peppers in a bowl and pour over them enough boiling water to cover, and set them aside till the water is cold. Drain the peppers, and wipe them out. Kemove the skins from the sardines, rub them smooth, add to them the cup of bread-crumbs, and the grated cheese, and moisten all with well-seasoned tomato sauce. Stuff the peppers with this mixture, and stand them side by side in a deep dish. Pour a little tomato sauce, or soup over them and bake in a good oven until tender. Transfer the peppers to a hot dish, thicken the gravy in the pan, and pour it about them. STUFFED PEPPERS SPANISH Green peppers, Grated cheese, . Salt, pepper and paprika, Egg, Flour, Tomato juice. Onion and chilli pepper. Lard. Slit the peppers on one side, but leaving the stems intact. After carefully taking out all the seeds, and cores, place the peppers in boiling water, and then remove the skins. 122 AROUND-THE- WORLD COOK BOOK VEGETABLES Stuff them very full with grated cheese highly seasoned with salt, pepper, and paprika. Roll them in beaten egg, and then in flour; then a second time roll them in egg and flour. Make ready a sauce composed of 1 quart of tomato juice, 2 tablespoons of chopped onion, and 1 chopped chilli pepper. Now place on the stove a pan of deep lard and drop the stuffed peppers into this, and fry till a light brown. Then put them into the tomato mixture, and simmer for 2 hours. PEPPERS SCALLOPED WITH FISH ✪ Green Corn Omelette