Breakfast
Green pepper toast
Green pepper toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice bread thin, cut off the crusts and toast on both sides to a delicate brown, th.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Slice bread thin, cut off the crusts and toast on both sides to a delicate brown, then butter and keep hot in the oven.
- Heat a cup of beef stock in the saucepan.
- Rub together a tablespoonful of butter and the same quantity of browned flour and stir it into the beef stock.
- When you have a very thick brown sauce add salt to taste and a half cupful of green peppers which have been seeded, freed from the tough white core and minced very fine.
- Stir to a paste, remove from the fire and spread upon the slices of hot toast.
Historical transcription
Source method
- 1
Slice bread thin, cut off the crusts and toast on both sides to a delicate brown, then butter and keep hot in the oven. Heat a cup of beef stock in the saucepan. Rub together a tablespoonful of butter and the same quantity of browned flour and stir it into the beef stock. When you have a very thick brown sauce add salt to taste and a half cupful of green peppers which have been seeded, freed from the tough white core and minced very fine. Stir to a paste, remove from the fire and spread upon the slices of hot toast. Set in the oven long enough to become very hot and crisp, and serve.
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