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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only hot, moderate or slow/cool temperatures. This is a recipe for a moderate oven. Ingredients:
1 1/2 cups cooked chicken, minced |
salt |
pepper |
1/8 teaspoon grated lemon rind |
1/2 pint chopped oyster, with their liquor |
1/2 cup dry breadcrumbs |
2 tablespoons melted butter |
1 teaspoon minced parsley |
6 green bell peppers, seeded |
Directions:
1. Preheat oven to 350°F.
2. Combine chicken, salt, pepper, lemon rind, oysters and liquid, butter, bread crumbs and parsley, and mix well.
3. Fill peppers with mixture.
4. Place upright in a baking dish and bake for 30 minutes.
5. Variation: Use hollowed-out tomatoes instead of peppers.
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