To three quarts of water put vegetables according to the season. In summer, peas. French beans, cauliflowers, lettuce, and spinach; in winter, beet-root and endive* carrots, turnips, celery, and onions in both, all cut small; and stew with two pounds of neck of mutton, or a fowl and one pound of pickled pork, in three quarts of water, till quite tender.

On first boiling, skim. Half an hour before serving, add a lobster or crab cleared from the bones. Season with salt and cayenne. A small quantity of rice should be put in with the meat.

* If endive be used, it should, however, be boiled in two or three waters to take off its bitterness.

Some people choose very small suet dumplings boiled with it. Should any fat rise, skim nicely, and put one-half a cup of water with a little flour.

It may be made of various things, using a due proportion of fish, flesh, fowl, vegetables and pulse. In the West Indies it is the universal dish of the colored people; but seasoned so highly with green capsicums and peppers, that it is there called "pepper-pot."