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Pepper Pot

A historical recipe from Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).

A historical recipe

Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853). Project Gutenberg eBook #60025.

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 Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853). Digitised by Project Gutenberg, eBook #60025 (https://www.gutenberg.org/ebooks/60025). 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.

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Ingredients

Method

  1. Take four pounds of tripe, and four ox feet.
  2. Put them into a large pot with as much water as will cover them, some whole pepper, and a little salt.
  3. Hang them over the fire early in the morning.
  4. Let them boil slowly, keeping thy pot closely covered.
  5. When the tripe is quite tender, and the ox feet boiled to pieces, take them out, and skim the liquid and strain it.
  6. Then cut the tripe into small pieces;
  7. put it back into the pot, and pour the soup or liquor over it.
  8. Have ready some sweet herbs chopped fine, some sliced onions, and some sliced potatoes.
  9. Make some small dumplings with flour and butter.
  10. Season the vegetables well with pepper and salt, and put them into the pot.
  11. Have ready a kettle of boiling water, and pour on as much as will keep the ingredients covered while boiling, but take care not to weaken the taste by putting too much water.
  12. Add a large piece of butter rolled in flour, and lastly put in the dumplings.
  13. Let it boil till all the things are thoroughly done, and then serve it up in the tureen.