Recipes > Soup > English Pepperpot

English Pepperpot


  • 2 well-cracked calves' feet
  • 1 good-sized veal bone
  • 1 bunch of potherbs
  • 2 large onions, cut fine
  • 1 small carrot, cut in dice
  • 1 small turnip, diced
  • 1 teaspoon of sweet marjoram
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of thyme


Wash and cleanse thoroughly the calves' feet. Place in a soup kettle and add veal bone, potherbs, onions, carrot, and turnip. Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with sweet marjoram, salt, pepper, and thyme. Add the dumplings made as follows:


  • 1 1/2 cups of flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 level tablespoon of baking powder
  • 2 tablespoons of grated onion
  • 1/2 teaspoon of powdered thyme
  • 2 tablespoons of shortening
  • 6 tablespoons of milk


Place flour, salt, pepper, baking powder, onion, and thyme in a bowl. Mix thoroughly and then rub in shortening and mix to a dough with milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.


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Mrs. Wilson's Cook Book (1920).

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