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Pepper Pot, Country Style

Place one pound fresh tripe and two calf's feet in a soup pot. Pour in three quarts cold water, add two medium carrots, two white turnips, two medium onions and one sound red pepper; tie in a bunch one leek, two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one sprig marjoram and one sprig mace; add this bouquet to the soup with two teaspoons salt and half teaspoon pepper. Cover pot and let slowly boil one hour and a half. Lift up the tripe, calf's feet, vegetables and bunch of herbs. Remove meat from calf's feet, cut in small square pieces, also the tripe, the carrots, turnips, pepper and onions. Remove fat from surface of soup, add above articles to the pot; add also two medium, peeled potatoes, cut in small square pieces, and a half gill white wine. Boil slowly thirty minutes, pour the soup into a tureen and serve.

FILET OF SPANISH MACKEREL, FIN DE SIECLE Trim off fins, cut head off, split in two and remove the spine bone from a fresh Spanish mackerel of three pounds. Cut each filet in three slanting, even pieces, place in a lightly buttered baking dish. Season with teaspoon salt, two saltspoons white pepper and saltspoon grated nutmeg. Finely chop together one sound green pepper, six shallots, six well-washed and peeled fresh mushrooms and ten leaves tarragon; sprinkle this mixture over the fish. Divide half an ounce of butter in little bits and lay them evenly over fish, pour gill white wine into the dish. Cover with buttered paper, then set in oven to bake forty-five minutes. Remove, lift up paper, squeeze juice of a quarter lemon over and send to table in same dish.