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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This colonial dish, originally from the West Indies, in its early forms combines meat with shellfish, as island and coastal dishes sometimes do, with great subtlety and success. However, ‘Philadelphia Pepper Pot’, a famous American speciality, has lost the shellfish, using tripe with veal or lamb. This is an eighteenth-century English recipe.