Souse, or Pigs' Feet

Ingredients

• four good-sized feet
• a quart of strong vinegar
• four bay-leaves
• one table-spoonful of whole cloves
• one table-spoonful of broken cinnamon
• one-quarter of a tea-cupful of salt
• two tea-spoonfuls of pepper
• one-half an onion, cut in eighths
• one blade of mace

Method

1. 1

   Clean the feet and cover with hot water.

2. 2

   Boil until the meat separates from the bones.

3. 3

   Place in a jar, reserving the water.

4. 4

   Steep vinegar with spices for 45 minutes, then mix with the reserved water and pour over the meat.

5. 5

   Let sit in a cold place for two days.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 80. The excerpt below is the record exactly as published.

SOUSE, OR pigs' feet. Clean the feet carefully, and pour over them hot water sufficient to cover. Boil slowly until the meat will sepa- rate 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 a quart of strong vinegar to four good-sized feet and uppers (which are always sold with the feet). Place the vinegar on the fire, adding Four bay-leaves. One table-spoonful of whole cloves. One table-spoonful of broken cinnamon. One-quarter of a tea-cupful of salt. Two tea-spoonfuls of pepper. One-half an onion, cut in eighths. One blade of mace

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