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Peppers as a Vegetable

Select for this purpose sweet Spanish peppers. This is a pepper similar to the old-fashioned bull-nosed pepper, but it is larger and milder in flavor. A simple and satisfactory way to prepare these peppers, as a vegetable, is to plunge them in hot water and let them simmer for ten minutes. Drain them, cut off the stems and cut a slice out of the stem end and scoop out the seeds and insides of the peppers. Stuff the peppers with a nice sausage meat, or prepare a forcemeat of lean veal and fat pork, in 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, half teaspoonful of pepper, a teaspoonful of chopped parsley. Mix well and use. After filling the peppers with the forcemeat, replace the covers and oil the peppers well. Set them in a baking pan and bake them thoroughly for thirty minutes and serve with a rich brown sauce around them.