Pig's Feet Soused

Ingredients

• Pig's feet
• a little salt
• cold vinegar
• one-third as much of the water
• whole pepper
• allspice
• cloves
• mace

Method

1. 1

   Scald and scrape clean the feet.

2. 2

   If the covering of the toes will not come off, singe them in hot embers.

3. 3

   Wash them and put in a pot of hot water with a little salt, boiling gently until the flesh breaks easily.

4. 4

   Transfer to cold vinegar to cover, add water, whole pepper, allspice, cloves, and mace.

5. 5

   Boil until bones are loose.

6. 6

   Serve cold or fry in flour until browned.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 109. The excerpt below is the record exactly as published.

Pig's Feet Soused. — Scald and scrape clean the feet; if the covering of the toes will not come off without, singe them in hot embers until they are loose, then take them off. Many persons lay them in a weak lime-water to whiten them. Having scraped them clean and white, wash them and put them in a pot of hot (not boiling) ^ater, with a little salt, and let them boil gently, until, by turning a fork in the flesh, it will easily break, and the bones are loosened. Take off the scum as it rises. When done, take them from the hot water into cold vinegar, enough to cover them; add to it one-third as much of the water in which they were boiled; add whole pepper and allspice, with cloves and mace

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