Souse Recipe ingredients

To prepare this Souse Recipe, first take the feet of the pig and the head and ears, except the fat. Take off the hard part from the feet; singe the hairs, scald and scrape thoroughly. Put them in strong salt water and let them soak overnight. Scrape and wash again, and put them in another salted water until ready to cook. Put them in the kettle, with enough cold water to cover, and as soon as it boils, skim carefully. Let it simmer until the bones are perfectly free from the meat, then skim out the meat and separate it from all bones, gristle, and the most of the fat, leaving only a little of the nicest.

Season well with salt and pepper, add a little vinegar, mix all thoroughly, and pack in stone or earthen jars and put in a cool place with a weight on the top to harden.

It may be served cold, nicely sliced, garnished with sprigs of parsley, or it can be sliced and browned in the oven, or cut in nice square or oblong slices, dipped in egg and corn meal or fine crumbs, and sauted in hot drippings.