Pig's Feet, Soused

Ingredients

• four young and tender pig's feet
• as much lukewarm water as will cover them
• a quart of it
• a dessert-spoonful of whole pepper
• a blade of mace

Method

1. 1

   Scald and scrape feet, simmer in water until bones can be removed.

2. 2

   Sprinkle with salt and cool.

3. 3

   Boil liquid with vinegar, pepper, and mace, then pour over feet.

4. 4

   Serve cold or fry and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1185. The excerpt below is the record exactly as published.

Pig's Feet, Soused.— Take four young and tender pig's feet. Scald and scrape them, and put them into a stewpan, with as much lukewarm water as will cover them. Bring the liquor to a boil, and skim carefully, then simmer the feet gently until all the bones can ' be taken out. Lift them out, put them into a deep pan, and sprinkle salt over them. As the liquid cools, remove the fat from the top of it ; and when it is quite clear, boil a quart of it -wdth the same quantity of vinegar, a dessert-spoon- ful of whole pepper, and a blade of mace

Cook this with the app: pantry check, scaling, and the assistant.