Margaret Brown's French Cookery Book

2 tablespoonfuls of pounded mace, and 1 tablespoonful of cayenne pepper; let it boil up again, skim it and rub it through a sieve, and when cold bottle it, cork it well and seal it up. 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 1-1/2 hours; 1 pair sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery, 1 clove of garlic; chop up all fine; 1/2 loaf bread without crust. Grate up fine pepper and salt, a little nutmeg, 1/2 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 1/2 hour in a steady oven. Cucumbers can be stuffed in the same way. No. 60. STUFFED QUAILS. Take 1/2 or 1 dozen quails. Take the bone out same as in boned turkey. Put in mushrooms, truffles, bread crumbs. Make this stuffing moist with butter and pepper and salt. Be sure to stuff them tightly; tie them up, but do not take the feet off. Take a piece of larding pork and tie it on each bird's breast so as to keep it in shape. Then bake them in a baking pan, flour them and baste them. When done make a little sauce of currant jelly, 1 glass of wine, and the gravy from the birds. Lay the birds on a piece of buttered toast. Garnish the dish with cresses. No. 61. MUTTON-CHOPS. Take 1 dozen mutton chops. Take the bone out of the chop; shape it as it was before the bone was taken out. Pepper and salt them; place them in beaten egg and then in bread crumbs. Put them in a skillet of hot lard; fry a delicate brown. Half peck of spinach,