233 | Garnishing Vanderbilt.
—Peel one green pepper; chop it very fine, and place it in a stewpan with one tomato cut into small pieces. Add an ounce of butter and eighteen canned, picked, and chopped-up shrimps; season with a third of a tablespoonful of salt and a scant teaspoonful of pepper. Cook for ten minutes, and use for garnishing.