Souse Meat
From Old-time recipes, 1947
Presented as published in 1947. 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 Old-time recipes (1947) by Esther Wray, page 2. The excerpt below is the record exactly as published.
SOUSE MEAT Boil head and feet of hog. When thoroughly done, remove the bones, and mash well. Season with salt, pepper and vinegar
Cook this with the app: pantry check, scaling, and the assistant.