Philadelphia Pepper Pot

Ingredients

• four large onions chopped fine
• one piece of celery
• two leeks
• one green pepper cut in very small squares
• one-quarter pound of butter
• two soupspoonsful of flour
• two quarts of stock
• two pounds of tripe
• one pound of potatoes cut in small squares
• a bouquet garni
• salt
• a tablespoonful of fresh-ground pepper
• a little chopped parsley

Method

1. 1

   Simmer onions, celery, leeks, and green pepper in butter.

2. 2

   Add flour and simmer again.

3. 3

   Then add stock, tripe, potatoes, bouquet garni, and salt.

4. 4

   Cook for two hours.

5. 5

   Before serving, remove bouquet garni, add pepper, parsley, and flour dumplings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.

Philadelphia pepper pot Roast canvas-back duck Hulled corn Currant jelly Cauliflower au gratin Celery mayonnaise Neapolitan ice cream Assorted cakes Demi tasse Shredded wheat biscuits. Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream. Philadelphia pepper pot. Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of butter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a table- spoonful of fresh-ground pepper, a little chopped parsley

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