PEPPER POT.
Jewish Recipes
Cut small pieces of any vegetables, and add pieces of smoked or salt
beef, and also of any cold poultry, roast beef or mutton, stew all
these together in two or three quarts of water, according to the
quantity of meat, &c. It must be seasoned highly with whole peppers,
allspice, mace, Jamaica pickles, and salt; it must be thoroughly
stewed, and served, without straining, in a tureen.
Jewish Recipes
Thanksgiving Recipes
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