PEPPER POT.

Take four pounds of tripe, and four ox feet. Put them into a large
pot with as much water as will cover them, some whole pepper, and
a little salt. Hang them over the fire early in the morning. Let
them boil slowly, keeping the pot closely covered. When the tripe
is quite tender, and the ox feet boiled to pieces, take them out,
and skim the liquid and strain it. Then cut the tripe into small
pieces; put it back into the pot, and pour the soup or liquor over
it. Have ready some sweet herbs chopped fine, some sliced onions,
and some sliced potatoes. Make some small dumplings with flour and
batter. Season the vegetables well with pepper and salt, and put
them into the pot. Have ready a kettle of boiling water, and pour
on as much as will keep the ingredients covered while boiling, but
take care not to weaken the taste by putting too much water. Add a
large piece of butter rolled in flour, and lastly put in the
dumplings. Let it boil till all the things are thoroughly done,
and then serve it up in the tureen.