Capsicums ‘Farciti.’ No. 2
Fry six medium-sized green sweet capsicums for one minute in boiling fat, drain, peel, and cut off the ends, keeping them to use as covers. Remove the insides and fill them with force-meat made of minced fresh pork, a spoonful of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same of powdered thyme. Put on the ends, lay the capsicums in a well-oiled baking-dish, add a little pure olive oil, and put them in a moderate oven to bake for a quarter of an hour. Turn them on to a hot dish, and serve with a quarter of a pint of Vellutata sauce (see Sauces, p. 127), with a little Marsala added.