A Pepper-Pot

Name: A Pepper-Pot
Yield: 8 servings
Ingredients: to three quarts of water; two pounds of whatever vegetables are plentiful; two pounds of mutton scrag; a fowl, or veal, or a piece of lean bacon; a little rice; the meat of a lobster or crab; the soft part of a few oysters or hard-boiled yolks of eggs; pepper and cayenne

From The thorough good cook, 1895

Serves 8

Real West Indian Pepper-Pot uses casaripe, the juice of bitter cassava.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 86. The excerpt below is the record exactly as published.

A Pepper-Pot. This is now understood in England to be a sort of clear soup — a highly seasoned Saturday's dinner dish, composed of all sorts of shreds and patches. It ought properly, if fine cookery is attempted, to be an -'olio," composed of a due admixture of meat, fish, fowl, vegetables, and roots. For so-called West Indian Pe23per-Pot, to three quarts of water put two pounds of whatever vegetables are plentiful (a good proportion being onions), and two pounds of mutton scrag, cut into three or four pieces ; or a fowl, or veal, or a piece of lean bacon ; and a little rice. Skim it, and, when nearly finished, add the meat of a lobster or crab, cut in bits, 133 THE THOROUGH GOOD COOK. or the soft part of a few oysters or hard-boiled yolks of eggs. Take off all tlie fat that rises, and season highly with jDej^per and cayenne

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Cook this with the app: pantry check, scaling, and the assistant.