|Philadelphia Pepper Pot||
- 6 quarts water
- 1 knuckle of veal or fowl, or both
- 2 pounds of honeycomb
- 2 pounds of plain tripe
- 4 potatoes
- 1 cup suet
- 1 cup flour
- 1 teaspoon salt
- 2 onions, chopped
- 1 tablespoon thyme
- 1 tablespoon salt
- 1 salt spoon celery seed
- Use a knuckle of veal or a fowl, or both, with two pounds of honeycomb and two pounds of plain tripe. Put them into a soup kettle with six quarts of water and bring slowly to a boil, allowing to simmer slowly for six hours.
- When the tripe is tender, remove it and strain the stock and set away to cool. When cool, or next day, remove every bit of fat and cut the meat and tripe into dice.
- Pare four potatoes, cut into blocks and then make 100 suet balls. To do this, chop one cup of suet, adding gradually a cup of flour and a teaspoon of salt; add slowly very cold water to moisten (do not make them wet).
- Dust the hands with flour and roll the mixture quickly into small balls about the size of marbles. Skim the stock, put it into a kettle and add chilis, two chopped onions, a tablespoon of thyme, a tablespoon of salt and a salt spoon of celery seed.
- Boil for ten minutes; then add the potato blocks, tripe and meat dice and suet balls; cover and boil again for ten minutes.
- Rub two tablespoons of butter with two tablespoons of flour and stir carefully into the pepper pot without breaking the potatoes, and serve.
Recipe from Mrs M Farrell, Oakland
Image by John Lewis Krimmel: The Pepper-Pot Woman (1811)