Pepper Pot
Put three tablespoons of butter in frying-pan and sauté in it the following vegetables cut in small pieces: Three tablespoons each of onion, celery and green peppers and one and one-half cups potato. When they are nicely browned and have cooked for ten or fifteen minutes add three tablespoons flour and stir until well blended. Add five cups of white stock, also onehalf pound of honeycomb tripe cut in shreds, one-half teaspoon finely ground peppercorns and a scant teaspoon of salt. Cover closely and allow to simmer for an hour or more. When ready to serve, add one-half cup of cream and a tablespoon of butter.