2 tablespoons of chutney
Large sweet peppers
Cut off the tops and remove the seeds of the peppers. Stuff with chopped raw beef highly seasoned to taste, and mix with , parsley, egg and chutney.
Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve.
Garnish with cucumber salad
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