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Stuffed Peppers (Chop very fine sufficient)

Chop very fine sufficient roast chicken or veal to make one cupful. Add to it one and one-half cupfuls of bread crumbs soaked in milk, one tomato skinned and cut fine, one-half of a medium-sized onion chopped fine, one heaping tablespoonful of butter melted, one tablespoonful of chopped parsley, one raw egg, and one-half teaspoonful of salt. Stuff the prepared peppers with this mixture, set them upright in a baking dish, pour in any good stock to the depth of one-half inch, and bake for half an hour in a good oven.