English Pepperpot
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One bunch of potherbs
- One teaspoon of sweet marjoram
- One teaspoon of salt
- One-half teaspoon of pepper
- One-half teaspoon of thyme
- One and one-half cups of flour
- Two tablespoons of grated onion
- One-half teaspoon of powdered thyme
- two tablespoons of shortening
- six tablespoons of milk
- Two large onions
Method
- Wash and cleanse thoroughly two well-cracked calves' feet.
- Place in a soup kettle and add a good-sized veal bone and One bunch of potherbs, Two large onions, cut fine, One small carrot, cut in dice, One small turnip, diced.
- Add sufficient water to cover, usually about four quarts.
- Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones.
- Add to the stock together with One teaspoon of sweet marjoram, One teaspoon of salt, One-half teaspoon of pepper, One-half teaspoon of thyme.
- Add the dumplings made as follows: Place in a bowl One and one-half cups of flour, One teaspoon of salt, One teaspoon of pepper, One level tablespoon of baking powder, Two tablespoons of grated onion, One-half teaspoon of powdered thyme.
- Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk.
- Form into balls and drop in boiling stock.
- Cook for twenty minutes, then thicken slightly with flour and serve.