Pepper-Pot

Ingredients

• To 3 quarts of water
• 1 pint of vegetables, cut up, any kinds, mixed
• 1 pound of mutton
• 1 pound of salt pork
• 1 pound of honeycomb tripe
• 1 bayleaf
• 1 clove
• parsley
• thyme
• sweet marjoram

Method

1. 1

   Add mixed vegetables, mutton, salt pork, and honeycomb tripe to water.

2. 2

   Cook closely covered for 3 hours.

3. 3

   Cool, remove fat, thicken with flour, butter, and yolk of an egg, add salt and pepper, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 9. The excerpt below is the record exactly as published.

cloves, a piece of celery, parsley, and thyme, in 3 j^ quarts of water for 4 hours. Take out the meat, remove the bones, put the meat, cut up, back in the soup, and set aside until next day. Skim off the fat — clarify it, as directed for frying or braising — strain the soup, add suflSi- cient flour and butter to thicken it, the meat, i glass of sherry, salt, pepper, and i cup of hot cream. REGENT'S SOUP. (England.) Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, I carrot, i onion, i turnip, i head of celery all II With a Saucepan over the Sea |- I ■■■■--■■■■ ^B I - - _ cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hard- boiled eggs, half a cup of boiling milk, and a glass of sherry. PEPPER-POT. This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add i pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add i pound of mutton, i pound of salt pork, and i pound of honeycomb tripe, cut up and fried in butter or suet, i bayleaf, i clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot. CLEAR GAME SOUP. (Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, i onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. 12 With a Saucepan over the Sea Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, i hard-boiled egg, and i lemon, sliced. PIGEON BROTH. (Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in i quart of stock to cook. Chop the meat, with one onion, i pound of bread-crumbs soaked in milk, and i ounce of butter. Add to the rest and cook i hour. Press through a sieve, add i tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread. LOBSTER MULLIGATAWNY. (England.) Cook 2 ounces of chopped ham, i carrot, i onion, i bayleaf,

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