Pepperpot

Ingredients

• three tablespoonfuls of pure casseripe
• each quart of cold water
• with salt to taste
• a handful of bird peppers
• 1lb. of mixed vegetables
• fib. of all sorts of meat

Method

1. 1

   In a casserole, mix casseripe with water, salt, and peppers.

2. 2

   Add cooked meat and cook for half an hour.

3. 3

   Heat daily, adding more meat and casseripe.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Pepperpot (a genuine West Indian recipe). — lute a good-sized earthenware pan or casserole put three tablespoonfuls of pure casseripe for each quart of cold water, with salt to taste and a handful of bird peppers. (Where these cannot be got use cayenne.) Cut the meat up into small pieces after being well cooked and put into the pot, then cook for half an hour. This should be heated up every day, and something added to it daily. Any sort of meat, the more various the kinds the better, will do, and hard boiled eggs are a great addition. Usually |lb. of mixed vegetables (onions being chief) and fib. of all sorts of meat

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