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SOUSE

(German) - (Pennsylvania Germans)







Two pig's feet, weighing together about 1-1/2 pounds. After thoroughly
cleansing with a vegetable brush, place in a stewpan and cover with
cold water. Allow water to come to a boil then move stew-pan to place
on range where contents will cook slowly for a number of hours, or
until the meat is loosened from the bones, then strain liquid, which
should measure a scant three cups. (If a lesser quantity of liquid,
add hot water until you have the required amount.) Add also 3
tablespoonfuls of sharp cider vinegar, about 3/4 teaspoonful of salt
and a dust of black pepper.
Pour this mixture over the meat, which should have been separated from
bones, allowing a few smaller bones to remain with the meat, which
should have been placed in a bowl with several thin slices of lemon,
if liked. Stand bowl in a cool place over night or until the "Souse"
is of a jelly-like consistency. When cold, remove any surplus grease
from the top of "Souse." Turn it from the bowl on to a platter. Serve
cold. Garnish with thin slices of lemon and sprigs of parsley. This
will furnish about 2-1/4 pounds of souse.

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SOUSED HERRING

Split and half three herrings, roll and tie them up. Place them in a pie
plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
to taste and two bay leaves. Bake in a slow oven until soft (about
twenty minutes).

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Soused Mackerel

When mackerel are to be bought at six for a shilling, this kind of fish

forms a cheap dinner. On such occasions, the mackerel must be placed

heads and tails in an earthen dish or pan, seasoned with chopped onions,

black pepper, a pinch of allspice, and salt; add sufficient vinegar and

water in equal proportions to cover the fish. Bake in your own oven, if

you possess one, or send them to the baker's.



Note.--Herrings, sprats, or any other cheap fish, are soused in the

same manner.

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Souse

Take pig's ears and feet, clean them thoroughly, then soak them in salt

and water, for several days. Boil them tender, and split them, they are

then good fried. If you wish to souse them when cold, turn boiling

vinegar on them, spiced with pepper-corns, and mace. Cloves improve the

taste, but it turns them a dark color. Add a little salt. They will keep

good pickled five or six weeks. Fry them in lard.

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Mackarel To Souse

Wash and clean your fish: take out the roes, and boil them in salt and

water; when enough, take them out and lay them in the dish; pour away

half the liquor they were boiled in, and add to the rest of the liquor

as much vinegar as will cover them and two or three bay leaves. Let them

lie three days before they are eaten.

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Pig To Pickle Or Souse

Take a fair fat pig, cut off his head, and cut him through the middle.

Take out the brains, lay them in warm water, and leave them all night.

Roll the pig up like brawn, boil till tender, and then throw it into an

earthen pan with salt and water. This will whiten and season the flesh;

for no salt must be put into the boiling for fear of turning it black.

Then take a quart of this broth and a quart of white wine, boil them

together, and put in three or four bay-leaves: when cold, season your

pig, and put it into this sauce. It will keep three months.









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