West Indian Pepper-Pot
From The thorough good cook, 1895
Serves 6
The sauce preserves the meat.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 176. The excerpt below is the record exactly as published.
West Indian Pepper-Pot. Procure a bottle of casaripe sauce. This sauce is sent from the West Indies. It is thick and dark in appear- ance, and is sold in quart bottles. Take whatever remains of meat or poultry
Cook this with the app: pantry check, scaling, and the assistant.