Pumpkins ‘Ripiene.’ No. 1
Cut six young and small pumpkins (about two and a half inches long) in two, and take out the pulp. Meanwhile mince fine the breast of a fowl (or any tender white meat you have over from the day before), one slice of tongue, and one of ham; put them into a sauce-pan with three tablespoonfuls of veal broth, the yolk of an egg, a pinch of salt, and one of pepper; parboil; therewith fill the pumpkins. Butter a sauté-pan, lay the stuffed pumpkins in, and cook with fire above and below, occasionally adding some broth. Serve as soon as cooked.