dairy-freenut-freeegg-freesoy-free
Ragout of Souse
From Virginia Cookery-book, 1884
Serves 6
Serve with fried oysters on top.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 52. The excerpt below is the record exactly as published.
RaoSut of Souse. Take as many pig's-feet out of brine as will make a dish for your family ; split, flour, and fry them brown in nice boiling lard ; have a small stewpan set on the fire holding a little rich gravy, highly seasoned with oysters, mustard, pepper, salt, and vinegar ; thicken it a little with toasted flour and a very little brown sugar
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