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Stuffed Sweet Red Peppers

Heat in a saucepan one tablespoon melted butter, add one finely chopped white onion and half ounce finely chopped raw, lean ham and cook for five minutes, frequently stirring; then add three tablespoons raw rice, lightly stir and cook for one minute. Moisten with half gill broth and a gill tomato sauce. Season with half teaspoon salt, two saltspoons white pepper and two saltspoons curry powder; lightly mix, cover the pan, boil for five minutes, then set in the oven for thirty minutes. Remove, lightly butter six individual pudding moulds, place a sweet pepper in each mould, then fill up the peppers with the preparation; trim off any superfluous adherings on the brim of the peppers with a knife. Cover the tops with a round piece of pepper and lay them in a tin, pour hot water in the tin up to half the height of the moulds, set in the oven for fifteen minutes, remove, unmould upon a hot dish and serve.