Reference > Farmer's Cookbook > SOUPS > Philadelphia Pepper Pot
  Crab Soup Mulligatawny Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Philadelphia Pepper Pot

Sliced onion
1/4 cup each
1/2 lb. honeycomb tripe, cut in cubes
Chopped celery

Chopped green peppers
11/2 cups potato cubes
4 tablespoons butter

1/2 teaspoon peppercorns, finely pounded
31/2 tablespoons flour
5 cups hot White Stock III

3/4 tablespoon salt
1/2 cup heavy cream

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.


CONTENTS · BIBLIOGRAPHIC RECORD
  Crab Soup Mulligatawny Soup  
 
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