PEPPER POT.
Clean well two sets of calves’ feet; put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper; cover them and let them boil till perfectly tender; strain the liquid, and cut the tripe in small pieces; put it in the liquid with some salt, three sliced onions, two potatoes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour; send hot to the table.