Souse, or Pig's Feet

Ingredients

• 4 good-sized feet
• 1 qt. of strong vinegar
• 4 bay leaves
• 1 tablespoon of whole cloves
• 1 tablespoon of broke-n cinnamon
• % teacup of salt
• 2 teaspoons of pepper
• Yi onion^ cut in eighths
• 1 blade of mace

Method

1. 1

   Clean the feet carefully, pour over them hot water to cover, and boil slowly until the meat separates from the bones.

2. 2

   Place in a stone jar, removing the largest bones.

3. 3

   Steep vinegar with spices for 40 minutes, then mix with the meat and set in a cold place for 2 days.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 236. The excerpt below is the record exactly as published.

SOUSE, OR PIG'S F£ET.— Clean the feet carefully, and pour over them hot water sufficient to cover. Boil slowly until the meat will separate from the bones; then take them up carefully on a skimmer and place them in a stone jar, taking out the largest bones. Set the water aside in a cool place to be used later. Allow 1 qt. of strong vinegar to 4 good-sized feet and uppers (which are always sold with the feet). Place the vinegar on the fire, adding 4 bay leaves, 1 tablespoon of whole cloves, 1 table- spoon of broke-n cinnamon, % teacup of salt, 2 teaspoons of pep- per, Yi onion^ cut in eighths, 1 blade of mace

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