Pepper Pot (a hotchpotch). — Put
four quarts of boiling water into a
large stewpan, with a mixture of
any meats that may be preferred —
either 3 lbs. of gravy beef and ^ lb.
of lean ham, or 3 lbs. of the neck
of mutton and ^ lb. of pickled pork ;
add half a cupful of best rice, a bunch
of savory 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
Peppers
PICKLES, ETC. Vinegar for Pickle
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✪ Pepper Pot cut up into small pieces.
Season with cayenne and salt, if
required. When the vegetables are
done enough, serve the entire prepara-
tion in a tureen. In the West Indies,
where this dish is a great favorite,
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.
Peppers. — The following recipes for
cooking peppers will be found under
their respective headings as indicated :
Peppers and Chicken. See Vegetables,
and Rice Fried.
.. Baked.
.. Fried.
.. Stuffed with
Force-meat.
.. with Minced Meat.
.. with Rice and
Tomatoes.
.. Pickled. See Pickles.
.. Salad. See Salads.
.. Sauce. See Sauces.
Petits Pains Farcis.
See Sandwiches
Friands.
See Sandwiches.
Pheasant, Grilled. See Game.
Piccalilli. See Pickles.
PICKLES, CATSUPS, ETC.
General Directions for the Prepar-
ing of Pickles. — Pickles may be
made at any time during the winter
or spring, provided that you have
cucumbers, grapes, or even peaches,
which, having been gathered fresh
during their season, were put in a
strong brine, and kept entirely there-
under by the pressure of weights, so
as not to be exposed to the air. When
you take the vegetables or fruit out
of brine, soak for a day or two in cold
water. Then put them over the
fire in a kettle, covering well with
weak vinegar. Let them gently
simmer until parboiled, or rather
tender, but not soft. Cucumbers are
ruined by long cooking, which de-
stroys their crispness. Let them re-
main in this vinegar until you are
ready to supply the final seasoning
and strong cider vinegar needed for
the preparation of all kinds of pickles.
The horseradish used in pickles must
be scraped and dried ; the garlic must
be soaked from three to ten days,
changing the water once or twice a
day ; the mustard-seed bruised ; spices
are put in without any preparation.
When onions are used, they need only
to be sliced and scalded.
Page 266 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pepper Pot (a hotchpotch). — Put four quarts of boiling water into a large stewpan, with a mixture of any meats that may be preferred — either 3 lbs. of gravy beef and ^ lb. of lean ham, or 3 lbs. of the neck of mutton and ^ lb. of pickled pork ; add half a cupful of best rice, a bunch of savory 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
Peppers
PICKLES, ETC. Vinegar for Pickle
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. Season with cayenne and salt, if required. When the vegetables are done enough, serve the entire preparation in a tureen. In the West Indies, where this dish is a great favorite, 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.
Peppers. — The following recipes for cooking peppers will be found under their respective headings as indicated :
Peppers and Chicken. See Vegetables, and Rice Fried.
.. Baked.
.. Fried.
.. Stuffed with
Force-meat.
.. with Minced Meat.
.. with Rice and
Tomatoes.
.. Pickled. See Pickles.
.. Salad. See Salads.
.. Sauce. See Sauces.
Petits Pains Farcis.
See Sandwiches Friands.
See Sandwiches.
Pheasant, Grilled. See Game. Piccalilli. See Pickles.
PICKLES, CATSUPS, ETC.
General Directions for the Preparing of Pickles. — Pickles may be made at any time during the winter or spring, provided that you have cucumbers, grapes, or even peaches, which, having been gathered fresh during their season, were put in a strong brine, and kept entirely thereunder by the pressure of weights, so as not to be exposed to the air. When you take the vegetables or fruit out of brine, soak for a day or two in cold water. Then put them over the fire in a kettle, covering well with weak vinegar. Let them gently simmer until parboiled, or rather tender, but not soft. Cucumbers are ruined by long cooking, which destroys their crispness. Let them remain in this vinegar until you are ready to supply the final seasoning and strong cider vinegar needed for the preparation of all kinds of pickles. The horseradish used in pickles must be scraped and dried ; the garlic must be soaked from three to ten days, changing the water once or twice a day ; the mustard-seed bruised ; spices
are put in without any preparation. When onions are used, they need only to be sliced and scalded.
Records on this page
Pepper Pot