Pepper Pot

Ingredients

• 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 tablespoonfuls of butter
• two tablespoonf uls of flour
• salt
• cayenne to taste

Method

1. 1

   Wash the tripe well in cold water.

2. 2

   Put it in a kettle, cover it with cold water and boil eight hours.

3. 3

   This should be cooked the day before you want the soup.

4. 4

   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 off the scum.

5. 5

   Simmer gently for three hours, then strain and return soup to the kettle.

6. 6

   Wash the pot herbs, chop the parsley, rub off the thyme leaves, and cut only half the red pepper.

7. 7

   Cut the potatoes into dice, add all these and the bay leaf to the soup.

8. 8

   Cut the tripe into pieces, one inch square.

9. 9

   Cut the meat from the knuckle into small pieces, add these also to the soup, place it on the fire and when at boiling point season with the salt and cayenne.

10. 10

    Rub the butter and flour together, and stir into the boiling soup, and the fifty small dumplings made as follows: Chop the suet fine, measure it and take double the quantity of flour, one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup), form into tiny dumplings about the size of a marble, throw into the soup, simmer for fifteen minutes and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 23. The excerpt below is the record exactly as published.

PEPPEK 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 tablespoonfuls of butter, two tablespoonf uls of flour, salt and cayenne to taste. Wash the 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 62 KIRMESS COOK BOOK. tlie scum. Simmer gently for three hours, then strain and return soup to the kettle. Wash the pot herbs, chop the parsley, rub ofiE the thyme leaves, and cut only half the red. pepper. Gut the potatoes into duce, add all these and the bay leaf to the soup. Cut the tripe into pieces, one inch square. Cut the meat from the knuckle into small pieces, add these also to the soup, place it on the fire and when at boiling point season with the salt and cayenne. Bub the butter and flour together, and stit into the boiling soup, and the fifty small dump- lings made as follows: — Chop the suet fine, measure it and take double the quantity of flour, one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup), form into tiny dumplings about the size of a marble, throw into the soup, simmer for fifteen minutes and serve. TURKEY SOUP. Mrs, Goodwin, Chicago, III. Take lack of cold turkey, break into pieces, removing stuflSng, place the bones in soup pot with two quarts of cold water, add salt and pepper, bring slowly to a boil, simmer for two hours, strain, return to stove, add one cup of milk, a half of can of sweet corn, cut small quan- tity of cold turkey in dice, put in soup, serve. WHITE BEAN SOUP. Mrs. F. D. Gray. Put one pint of white beans (scarlet runners) in one quart of cold water and boil five minutes. Pour oflf boil- ing water and put beans in cold water until skins burst, HOW TO MAKE SOUPS. 68 then place beans in two quarts of cold water with one- quarter pound of blanched pork^ simmer till beans are very sof t> add salt and pepper to taste. When beans are soft strain through a sieve^ place on stove again and add one pint of milk, let it boil up before removing from stove. Serve with bread cut in dice and browned in oven. Blanch pork before using by putting in boiling hot water for five minutes, then in very cold water. CLAM CHOWDER Mrs. Hamilton Vreeland. Twenty-five large clams, one quart tomatoes, three or four large onions, one-half pound salt pork, three medium sized potatoes cut fine. Brown pork, and chop fine. Place in kettle with the liquor from pork and clams. Add tomatoes and onions chopped fine and celery salt or green top to fiavor. After boiling slowly an hour or two add a teaspoonful of thyme. Simmer three or four hours and add potatoes about an hour be- fore serving. Clams are more tender if added twenty minutes before serving; but may be cooked longer if preferred. FISH CHOWDEB. Mrs, Lee Condict. Six pounds of fresh cod, one-quarter pound salt pork cut into squares and fried in pot, six tomatoes or one-half can, eight onions, eight potatoes, raw, cut into dice, two red peppers, chopped, a bunch parsley, four tea biscuits, teaspoonful thyme, celery salt^ salt and pepper to taste. Boil three hours with water to cover. G4 KIRMESS COOK BOOK. CLAM SOUP. Mrs, Bobbins, Baysidej, L. I, Strain the clams if they are soft and then chop them fine, put in a saucepan butter the size of an egg, and when melted, add a teaspoonful of flour. Add slowly the clam liquor, and then the clams, cook three minutes then add one-half pint of cream and serve. OKBA GUMBO SOUP. Mrs, C, M, Gould, Bayside, L. I. Cut up one chicken, wash, dry and flour it thor- oughly, salt and pepper, heat a lump of lard the size of an egg in a frying pan, and fry chicken very brown. Put chicken in the soup kettle witii five quarts of water, add one onion

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