Marie Dressler
PHILADELPHIA PEPPER POT
1/4 cup sliced onion 1/4 cup chopped celery 1/4 cup chopped green peppers 4 tablespoons butter 3/2 tablespoons flour 5 cups white stock III 1½ cup heavy cream 1½ lb. honeycomb tripe, cut in cubes 1½ cups potato cubes 1½ teaspoon peppercorns finely pounded 3/4 tablespoon salt Cook vegetables in three tablespoons butter fifteen minutes; add flour and stir until well mixed; then add remaining ingredients except cream. Cover and let cook one hour. Just before serving add cream and remaining butter.
Yours very truly,