Pepper Pot

Ingredients

• One knuckle of veal
• one pound of plain tripe
• one pound of honeycomb tripe
• bunch of pot herbs
• one onion
• one-quarter pound of suet
• two medium sized potatoes
• one bay leaf
• three quarts of cold water
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• salt and cayenne to taste

Method

1. 1

   Wash tripe well, cover with cold water, and boil for eight hours.

2. 2

   The day before serving, wipe the knuckle, place in a soup kettle, cover with water, and simmer, skimming off fat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 22. The excerpt below is the record exactly as published.

PEPPEB POT. Mrs. T. K. Egbert. One knuckle of veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, one- onion, cne-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water, two tablespoonf uls of butter, two tablespoonf uls of flour, salt and cayenne to taste. Wash thfe tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours. This should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire, and bring slowly to a simmer, carefully skimming ofE 60 KIRMESS COOK BOOK. to a hot serving dish and return the soup to the large kettle. CLAM BISQUE SOUP, Miss Emma Jube, Newark, N. J. Thirty six soft clams, one quart milk, one pint of liquor and water, piece of butter size of an egg, about three tablespoons of flour, one egg, place milk in double boiler. Wash clams very clean, then chop very fine; add the liquor and water and boil about ten minutes; add the hot milk in whicn the lump of butter was melted, and season with salt and pepper; mix the flour with water enough to make smooth, and add to the soup untD it is of the consistency of cream ; boil this till the flour in cooked, no longer, or the milk may curdle, and then beat one egg very light and pour in tureen, and pour the clam bisque over and stir; this is enough for eight people. CLAM SOUP. Mrs. John J. Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the dams, that has been heated and skimmed, cook three minutes more, then add the clams and serve. HOW TO MAKE SOUPS. 61 OYSTER SOUP. Mrs. F. D. Gray. )ne quart of oysters^ thoroughly drained of liquor. PEPPEB POT. Mrs. T. K. Egbert. One knuckle cf veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, one. onion, cne-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water, two tablespoonfuls of butter

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