Pepper Pot

Ingredients

• four quarts of boiling water
• 3 lbs. of gravy beef
• ½ lb. of lean ham
• 3 lbs. of the neck of mutton
• ½ lb. of pickled pork
• half a cupful of best rice
• a bunch of savory herbs
• two large onions
• three large potatoes
• a dozen small, light suet dumplings
• a pint and a half of whatever vegetables are in season

Method

1. 1

   Put boiling water into a large stewpan with a mixture of 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 cool to remove fat.

5. 5

   Add a cut-up fowl and minced lobster or crab.

6. 6

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

7. 7

   Season and serve in a tureen.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 266. The excerpt below is the record exactly as published.

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

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