place pound and three-quarters of honey-comb tripe in kettle with a
two pound knuckle of veal and two quiurts cold water ; when boiling,
skim and then sinuner slowly for six or seven hours, adding boiling
.water as needed, v When done, strain, let stand overnight, remove fat
^and put the stock in kettle ; then add half a red pepper, cut in strips,
tablespoon minced parsley and a medium-sized omon, chopped fine,
and simmer three-quarters of an hour. Make a thickemng of a
tablespoon or two of the fat taken from soup with two tablespoons
flour, stirring it smooth with a little of the broth from kettle ; add
this, stirring in well and then add two or three medium-sized raw
potatoes✪ Pepper Pot, chopped fine, with the tripe and veal cut in inch squares,
cook five minutes, add some tiny Suet Dumplings, and after cook*
ing fifteen minutes, serve. This makes a delicious stew and if more
of a eoupis wished use four quarts water instead of two.
As vegetables are such a necessaxy part of our winter diet, it is
essential to know the better ways of keeping them as nearly perfect
as possible. Canning gives good results but it is considered by
many quite an arduous task to can, so we give below methods of
preserving in salt, drying, etc., that are claimed to be never failing.
Beans in Brine. — ^Wash, string, and cut up the pods, as if pre*
paring for immediate cooking ; take a large earthen vessel or water-
tight cask, sprinkle a layer of salt at the bottom, then fill up with
alternate layers of cut beans✪ Beans in Brine and salt ; when the vessel is quite full,
place a wooden plate on the top layer of salt, with a weight on it to
press the whole mass well down. After standing a few days the
vessel will be found little more than half full ; it can then be filled
up with more cut beans and salt, and the process repeated till quite
full. Place a liberal layer of salt on the top, put the wooden plate
and weight on, and set m a cool place till required. - Or string &esh
green beans, and cut down the sides till within an inch of the end,
boil in water fifteen minutes, take out and drain j when cold, pack
in a stone jar, first putting two tablespoons salt m bottom, then a
quart of beans, sprinkle with a tablespoon salt, ^ut in layer after layer
in this way till the crock is full, pour over a pint of cold well-water
(if not fiUed the first time, beans may be added until filled, putting
VEGETABLES. 613
in no more water after this pint), piit on cloth with a plate and
weight, set away in cool place, and in about a week take off cloth,
wash it out in a little salt water (there will be a scum upon it), put
back as before, and repeat operation at the end of another week ;
then pack away, and when wanted for use, take out the quantity
wanted and soak for half an hour, put in pot in cold water with a
{>iece of fresh pork, cook half an hour, season with pepper and a
ittle salt if needed ; or cook without pork and season with outter and
pepper ; or some fill the crock with the cooked beans and then cover
with a strong brine made as for cucumbers. Or for Dried String
JBeanSf string and cut as for cooking and dry like com. To use
soak and cook as fresh ones.
Page 532 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
place pound and three-quarters of honey-comb tripe in kettle with a two pound knuckle of veal and two quarts cold water ; when boiling, skim and then simmer slowly for six or seven hours, adding boiling .water as needed, v When done, strain, let stand overnight, remove fat ^and put the stock in kettle ; then add half a red pepper, cut in strips, tablespoon minced parsley and a medium-sized onion, chopped fine, and simmer three-quarters of an hour. Make a thickening of a tablespoon or two of the fat taken from soup with two tablespoons flour, stirring it smooth with a llittle of the broth from kettle ; add this, stirring in well and then add two or three medium-sized raw potatoes, chopped fine, with the tripe and veal cut in inch squares, cook five minutes, add some tiny Suet Dumplings, and after cooking fifteen minutes, serve. This makes a delicious stew and if more of a soup is wished use four quarts water instead of two.
As vegetables are such a necessary part of our winter diet, it is essential to know the better ways of keeping them as nearly perfect as possible. Canning gives good results but it is considered by many quite an arduous task to can, so we give below methods of preserving in salt, drying, etc., that are claimed to be never failing.
Beans in Brine. — ^Wash, string, and cut up the pods, as if pre* paring for immediate cooking ; take a large earthen vessel or watertight cask, sprinkle a layer of salt at the bottom, then fill up with alternate layers of cut beans and salt ; when the vessel is quite full, place a wooden plate on the top layer of salt, with a weight on it to press the whole mass well down. After standing a few days the vessel will be found little more than half full ; it can then be filled up with more cut beans and salt, and the process repeated till quite full. Place a liberal layer of salt on the top, put the wooden plate and weight on, and set m a cool place till required. - Or string fresh green beans, and cut down the sides till within an inch of the end, boil in water fifteen minutes, take out and drain j when cold, pack in a stone jar, first putting two tablespoons salt m bottom, then a quart of beans, sprinkle with a tablespoon salt, ^ut in layer after layer in this way till the crock is full, pour over a pint of cold well-water (if not filled the first time, beans may be added until filled, putting
in no more water after this pint), piit on cloth with a plate and weight, set away in cool place, and in about a week take off cloth, wash it out in a little salt water (there will be a scum upon it), put back as before, and repeat operation at the end of another week ; then pack away, and when wanted for use, take out the quantity wanted and soak for half an hour, put in pot in cold water with a
{>iece of fresh pork, cook half an hour, season with pepper and a ittle salt if needed ; or cook without pork and season with outter and pepper ; or some fill the crock with the cooked beans and then cover with a strong brine made as for cucumbers. Or for Dried String Beans, string and cut as for cooking and dry like com. To use soak and cook as fresh ones.
Records on this page
Pepper PotBeans in Brine