No. 59 Stuffed Peppers
One dozen green peppers; take out all the seed after cutting a piece off the top; lay them into cold water for 1½ hours; 1 pair sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery, 1 clove of garlic; chop up all fine; ½ loaf bread without crust. Grate up fine pepper and salt, a little nutmeg, ½ pound butter. Mix all up well; stuff the peppers with it. Put a piece of fat pork in your dripping pan; set the peppers up in the fat. Before putting in the oven put a little butter, melted, over them and sprinkle them with flour. When they commence to bake pour a little water in the pan and baste them well. Let it bake ½ hour in a steady oven. Cucumbers can be stuffed in the same way.