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PEPPER POT SOUP (18th-Century Recipe)

1 small head cabbage, coarsely chopped
1 large handful spinach, coarsely chopped
1 head romaine lettuce, coarsely chopped
2 to 3 onions, diced
1 tablespoon thyme leaves
1/4 cup minced cooked ham
2 pounds lamb stew meat
1 crab or lobster, picked very small and cleaned from shell
Parsley Dumplings
Salt
Cayenne pepper

Bring 3 quarts water to boil in stockpot. Add cabbage, spinach,
lettuce, onions, thyme, ham and lamb. Cover and simmer until lamb
is very tender, about 1 1/2 hours.

About 1/2 hour before serving, add crab and season to taste with
salt and cayenne. About 20 minutes before serving, spoon Parsley
Dumplings onto surface of soup and replace cover. Let diners season
with cayenne to taste. Makes 8 servings.


Parsley Dumplings:

1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon minced parsley
3/4 cup water
3 tablespoons oil

Combine flour, baking powder, salt and parsley in medium bowl. Add
water and oil and mix until just moistened. Makes 12 to 15 dumplings.

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