| A young couple got married and left on their honeymoon. When they got back, the bride immediately called her mother. "Well, how was the honeymoon?" asked the mother. "Oh mamma!" she exclaimed. "The honeymoon was wonderful! So romantic!" N... Read more of The honeymoon is over at Free Jokes.ca | Informational.caPrivacy |
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Other Recipes from GermanThe Many Uses Of Stale Bread"brod Grummella" Croutons And Crumbs "zweibach" "german" Egg Bread Creamed Toast Bread And Rolls "bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah) "frau Schmidts" Good White Bread (sponge Method) Excellent "graham Bread" Graham Bread (an Old Recipe) "mary's" Recipe For Wheat Bread "frau Schmidts" Easily-made Graham Bread Whole-wheat Bread Nut Bread Frau Schmidts "quick Bread" An "oatmeal Loaf" Aunt Sarah's White Bread (sponge Method) Recipe For "pulled Bread" Aunt Sarah's "hutzel Brod" Aunt Sarah's White Bread And Rolls Aunt Sarah's Raised Rolls (from Bread Dough) Clover-leaf Rolls "polish" Rye Bread (as Made In Bucks County) Perfect Breakfast Rolls |
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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