CAPSICUM 
^7 
Capsicums “ Farciti.” No. 2 
Fry six medium-sized green sweet Capsicums for one 
minute in boiling fat, drain, peel, and cut off the ends, 
keeping them to use as covers. Remove the insides, 
and fill them with forcemeat made of minced fresh 
pork, a spoonful of salt, a salt-spoonful of pepper, half 
a salt-spoonful of grated nutmeg, and the same of 
powdered thyme. Put on the ends, lay the Capsicums 
in a well-oiled baking-dish, add a little pure olive oil, 
and put them in a moderate oven to bake for a quarter 
of an hour. Turn them on to a hot dish, and serve 
with a quarter of a pint of Vellutata sauce with a little 
Marsala added. 
Capsicums al Forno” 
Cut two or more green Capsicums in two lengthwise, 
remove the seeds and filaments, and parboil them in 
boiling water for five minutes. Fill each half with an 
equal quantity of softened bread-crumb and minced 
meat, seasoned with butter, salt, and a squeeze of lemon. 
Then put them into a baking-dish in half an inch of 
good stock (or water), and bake. Serve in the baking- 
dish hot. 
