Pepper Pot

Ingredients

• four quarts of boiling water
• three pounds of gravy beef
• half a pound of lean ham
• half a cupful of best rice
• two large onions
• three large potatoes
• a large fowl
• a pint and a half of whatever vegetables are in season
• a dozen small light suet dumplings
• cayenne and salt, if required

Method

1. 1

   Put boiling water into a large stewpan with preferred meats.

2. 2

   Add rice, herbs, onions, and grated potatoes.

3. 3

   Skim the liquid for the first half hour and let it simmer for 3-4 hours.

4. 4

   Strain and let it cool to remove fat.

5. 5

   Return liquid to the stewpan with fowl and minced lobster or crab.

6. 6

   When fowl is almost tender, add dumplings and seasonal vegetables.

7. 7

   Season with cayenne and salt.

8. 8

   Serve in a tureen.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1142. The excerpt below is the record exactly as published.

Pepper Pot (a hotch-potch).— Put four quarts of boiUng water into a large stewpan, with a mixture of any meats that may be pre- ferred— 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, aijd let it simmer gently untU 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 wiU consist of peas,, cauhflowers, French beans, lettuces, or spinach, and in winter of carrots, turnips, or celery. Season with cayenne and salt, if required

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