*  Exported from  MasterCook  *
 
                         PHILADELPHIA PEPPER POT II
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Soups
                 Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Tripe
    4                    Calve’s feet
                         Water
      1/2   ts           Sweet marjoram
      1/2   ts           Sweet basil
      1/2   ts           Thyme
    2                    Onions
    2                    Potatoes
                         Salt
                         Butter
    1                    Red pepper
 
   Put two pounds of tripe and four calve’s feet into the soup-pot and cover
   them with cold water; add a red pepper, and boil closely until the calve’s
   feet are boiled very tender; take out the meat, skim the liquid, stir it,
   cut the tripe into small pieces, and put it back into the liquid; if there
   is noe enough liquid, add boiling water; add half a teaspoon of sweet
   marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes,
   salt. When the vegetables have boiled until almost tender, add a piece of
   butter rolled in flour, drop in some egg balls, and boil fifteen minutes
   more. Take up and serve hot.
  
 
 
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