Stuffed Peppers

8 pieces of peppers are stalked, whereupon cut out a lid on the stem side and remove from the inside all the white seeds and white “threads”.

Then scald the peppers with boiling water, and after five minutes pour cold water over them and drain well.

Meanwhile, 35 decagrams of meat, half of which is pork and half of which is beef, is minced medium-fine. It is also possible to use meat that has already been minced.

To the minced meat add one and a half heaped teaspoons of finely chopped onion roasted until golden in nut-sized fat, the necessary salt, a pinch of chopped green parsley and a very small amount of crushed marjoram, and then add 4 heaped tablespoons of steamed rice and a whole egg.

Stuff the prepared peppers with it, put the lid on and arrange the pieces next to each other in a water-wetted frying pan. Instead of a casserole, a wide pot or a casserole dish is also suitable.

Cover the stuffed peppers and roast them in a hot oven until the stuffing is stiff to the touch.

Meanwhile, sweat 3 decagrams of flour in 5 decagrams of hot butter until golden, add ¼ to ½ quart of soft tomato puree, the necessary salt, a dash of vinegar and two teaspoons of sugar, and cook, stirring until smooth.

While doing this, add water as needed to loosen to a moderately thick sauce.

After a short boiling, the sauce is poured over the

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