What are the ingredients for Pennsylvania Dutch squirrel potpie?

Answer 1

The main ingredient for Pa. Dutch pepper-pot is beef tripe. There are many variations in the other ingredients depending on the tastes of the cook but I make a simple version that in addition to the tripe contains; celery, onion, potato, onion, carrot, salt, pepper pods and black pepper.

Some recipes eschew the use of tomatoes but I still prefer to add a bit of tomato paste. I prefer smooth tripe (rumen) which must be cooked for hours to render it tender. Some cooks also add beef stew meat or soup bones.

Answer 2

Pennsylvania Dutch Vegetable Soup with Butter Balls

For the soup:

8 c. (2 L) beef or chicken stock

4 medium potatoes, peeled and diced

2 carrots, diced

2 turnips, peeled and diced

2 tomatoes, diced

1 c. (250 ml) fresh, canned, or frozen corn kernels

1/2 c. (125 ml) rice

Salt and freshly ground pepper to taste

For the butterballs:

6 T. (90 ml) all-purpose flour

2 t. (10 ml) butter

Salt to taste

Combine the ingredients for the soup and bring to a simmer over high heat. Reduce the heat and simmer covered until the vegetables and rice are tender, 20 to 30 minutes. To make the butterballs, mix the flour, butter, salt, and enough water to make a stiff paste. Roll into small balls and boil in the soup for 5 minutes before serving. Serves 6 to 8.

Answer 3

This is from Teagans.wordpress.com

Squirrel Potpie

(Serves 6)

1 squirrel

Potpie dough

1 large potato, peeled and sliced

salt and pepper

1 tablespoon minced parsley

½ cup flour

3 tablespoons butter

1 cup water

Boil the squirrel until tender. Remove from broth.

Prepare Potpie dough squares. Drop into broth the peeled and sliced potato, 2 teaspoons salt, ¼ teaspoon pepper, and parsley. Drop in the dough squares also. Cover and boil for 20 minutes.

Roll pieces of squirrel in flour, then brown in the butter. After removing the squirrel from skillet, pour the water in the skillet, then add this same water to potpie before serving.