Peruvian Albondigas (Stuffed green peppers; the Mexican Albondiga is entirely different) Boil mutton till tender. Scald large green chile peppers and remove their thin outer skin. Hash the meat and make it into a stuffing with raisins, stoned ripe olives and hard-boiled eggs minced fine. Fill the peppers with this stuffing and put them in a pot in which has already been prepared a sauce of tomatoes, whole red chile peppers, raisins, onion and a little broth, and heat slowly, twenty minutes, without stirring. Garlic can be added. Landmarks Club Cookbook (1903)
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