Cassell's dictionary of cookery

Pepper, Neilgherry.— The Neilgherry pepper, so much prized by East Indian gourmets, is prepared from the berries of a yellow variety of the pepper-plant, cultivated for the purpose on the Neilgherry Hills. It is flavoured with cumin and other aromatic seeds. Pepper Pot (a hotch-potch).— Put four quarts of boiUng water into a large stewpan, with a mixture of any meats that may be preferred— either three pounds of gravy beef and half a pound of lean ham, or three pounds of the neck of mutton and half a pound of pickled pork ; add half a cupful of best rice, a bunch of savoury herbs, two large onions, and three large potatoes coarsely grated. Skim the liquid carefully during the first half hour, and let it simmer gently until all the goodness is drawn out of the meat. This will require from three to four hours. Strain the soup and let it stand until cold, so that the fat may be entirely removed. Put the liquid into the stewpan, with a large fowl cut into joints, and the meat of a lobster or crab finely minced. When the fowl is almost tender, put in a dozen small light suet dumplings, and a pint and a half of whatever vegetables are in season cut up into small pieces. In summer these will consist of peas, cauliflowers, French beans, lettuces, or spinach, and in winter of carrots, turnips, or celery. Season with cayenne and salt, if required. When the vegetables are done enough serve the entire preparation in a tureen. In the PEP (534) PEE West Indies, -wliere this dish, is a great favourite, it is so highly seasoned that it is universally known as "'pepper pot." Time, about an hour after the fowl is put in. The probable cost varies with the ingredients. Sufficient for eight or nine persons. Pepper Pot, West Indian.— In country houses where much company is kept, a difficulty is often experienced in disposing of the remains of poultry or game, and thus avoiding waste. The following dish may be recommended, as being palatable and convenient, and also a great favourite with those who have tried it.. Procure a bottle of casaripe sauce. This sauce is sent from the "West Indies. It is thick and dark in appearance, and is sold in quart bottles. Take whatever remains of meat or poultry you may have, cut them into convenient pieces, trim them neatly, put them into a pan, and cover them with the sauce. Make the whole hot over the fire, and take out as much as is required for immediate use. Put a further supply of game, &c., into the pot when there are any remains, remembering always to 'cover the additional meat with sauce, and to warm it each time it is used. The sauce wiU keep the meat quite good. Pepper, Purchase of.— Unless one consumes pep*per in considerable quantities, little should be bought at a time. The strength of it, especially in a ground state, is constantly lessened by exposure to the air.