soup-recipes-1930s-jessie-read

Philadelphia Pepper Pot

Category: Soups
Source: Jessie Read show recipes
Ingredients ¼ cup diced onion.
¼ cup diced celery.
¼ cup diced green pepper.
3 tablespoons butter.
4 cups white meat stock.
½ lb. diced honeycomb tripe
(optional).
1 1/2 cups diced potato.
¼ teaspoon pepper corns, rolled to a powder.
2 teaspoons salt.
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1 cup rich milk.
1 tablespoon butter
Instructions Cook onion, celery and green pepper in butter slowly for 15 minutes. Add flour and stir until well blended. Add stock and remaining ingredients. Cover and cook slowly for 1 hour. Just before serving add:
1 cup rich milk.
1 tablespoon butter.
Serve very hot.
Cuisine American