Pepper Pot
Small knuckle of veal Water to cover veal 2 potatoes 1 chopped onion 1/2 tablespoon sweet marjoram 1/2 bunch parsley and thyme Salt and pepper Dumplings Boil the tripe for six hours the day previous to using and save the liquor. Boil the knuckle of veal in a separate vessel in sufficient water to cover it; when the meat separates from the bones strain and add the liquor to the tripe liquor with the seasoning, potatoes and onion. Cut the tripe into pieces half an inch square, and the potatoes likewise. Boil all together for fifteen or twenty minutes, adding the dumplings ten minutes before serving time.