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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