Pigs' Feet Soused

Ingredients

• pigs' feet
• with a little salt
• add whole pepper
• add allspice
• with cloves
• and mace if liked

Method

1. 1

   Scald and scrape clean the feet.

2. 2

   Boil gently in hot water with a little salt until the flesh breaks easily.

3. 3

   Transfer to cold vinegar, add one-third as much of the water in which they were boiled, and season with whole pepper and allspice.

4. 4

   Cover tightly and let sit.

5. 5

   Soused feet may be eaten cold or fried.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 44. The excerpt below is the record exactly as published.

PIGS' FEET SOUSED. Scald and scrape clean the feet; if the covering of the toes will not come off without, Binge them in hot embers, until they^ire loose, then take them off. Many persons lay them in weak lime water to whiten them. Having scraped them clean and white, wash them and put them in a pot of hot (not boiling) water, 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 if liked

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