New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-08-05
PREPARING GREEN PEPPERS.

There two ways OF preparing green peppers
FOR the table vegetable Select for this pur-
pose sweet Spanish peppers. This is a pepper smi-
lar TO he old-fashoncd bullnosed pepper but 1t Is
larger and milder In flavor 1t is used green. both
to serve q stuffed vegetable ard for stuffed
pickles manages"
simple and satisfactory way to prepare these
pickles as a vegetable Is to plunge them in hot
water and let them simmer for about ten minutes.
Drain them cui of the stems. and cut a slice out
Of the stem end and scoop out the seeds and In
side Of the peppers Stuff the peppers with nice
sausage meat, or prepare a forcemeat OF lean veal
and Fat pork. in about the proportion OF one
quarter pound Of fat salt pork and three-quarters
OF a pound of lean veal. all ground together. Add
an even tablespoonful Of salt, scant teaspoonful
Of pepper. a teaspoonful OF chopped parsley and
scant teaspoonful OF summer savory. Mix we'll
and use. After filing the peppers with the force
meat. replace the covers and oil the peppers we'll.
Set them in a baking pan and bake them thor
oughly for about twenty-five or thirty minutes.
and serve with rich brown sauce around them.
fair substitute for a Spanish sauce may be
made CT a good beef extract, well seasoned with
vegetable Fry two chopped slices OF carrot. one
OF onion. and a bay leaf stalk Of celery. sprig
OF parsley and one Of thyme. all chopped together
and we'll mixed. Fry with the vegetables small
teaspoonful OF ham; stir in a tablespoonful Of -four,
and add gradually pint Of stock made from two
tabespoonfuls OF beef mixed with boiling water.
Let the sauce simmer slowly for about an hour.
and at the end OF that time strain IL. ana II is
ready to around the peppers.
The peppers may be boiled stuffed or baked. and
may be served without any sauce. Cut or the
stems and take the seeds and the inside.
After this. put the peppers In boiling water. and
let them boil fifteen minutes. Eight good-sized
sweet peppers Will require about three cupfuls OF
stufiing Take a pint Of cooked meat chopped nne;
chicken Is better than anything else for the
purpose. 4 mixture OF half roast chicken and hall
veal is nice Add 20 the chopped meat a cupful
OF soft bread crumbs. Mosten the whole with
cupful Of stock OF water. IL water Is used.
melt In Il a easpoonfu OF beef extract; season the
forcemeat with even teaspoonful OF salt. tea
spoonful OF pepper. half teaspoonful Of summer
savory and OF thyme. and half teaspoorful OF
sage. DO not replace the the peppers,
but sprinkle fine bread crumbs them at the
end where the stufing is exposed. and add bits OF
butter. Put the peppers on buttered pan and let
them bake about fifteen minutes. until well
Drowned. Serve these peppers with a roast Of beef
or with chicken. They wholesome and
cellent summer vegetable stimulating digestion In
the languid heat OF summer
There Is now mild red pepper OF about the size
OF the bullnosed pepper. which is used as salad
with salt and vinegar. like cucumbers. or may be
used In meat salads where II makes an orna-
mental decoration All the old varieties OF peppers
were fiery in quality after they had ripened. Even
the sweet mountain pepper becomes too ho' for
comfort after It turns red, and Is always cooked
when green. Sometimes dash OF flavor Is given
By n single pepper. chopped fine ard added 20
piquant stew soup. and sweet mountaiu pep
per is chosen for this purpose.