Souse in Moulds
From Virginia Cookery-book, 1884
Serves 8
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 127. The excerpt below is the record exactly as published.
Souse in Moulds. Three faces and one jowl will make two nice pound moulds. Have the meat nicely cleansed, and boiled until tender enough almost to drop to pieces ; mince the flesh thoroughly after picking every bone carefully out ; then flavor with a teaspoonf ul of allspice, the same of black pepper, and a table-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.