MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pigs' Feet Souse
Categories:
Yield: 4 Servings
Cut off the horny parts of feet and toes, scrape,
clean and wash thoroughly, singe off any stray
hairs, place in a kettle with plenty of water,
boil, skim, pour off water and add fresh, and boil
until the bones will pull out easily; do not bone,
but pack in a stone jar with pepper and salt
sprinkled between each layer; cover with good
cider vinegar. When wanted for the table take out
a sufficient quantity, put in a hot skillet, add
more vinegar, salt and pepper if needed, boil
until thoroughly heated, stir in a smooth
thickening of flour and water, and boil until
flour is cooked; serve hot as a nice breakfast
dish. Or, when the feet have boiled until
perfectly tender, remove the bones and pack in
stone jar as above; slice down cold when wanted
for use. Let the liquor in which feet have boiled
stand over night; in the morning remove the fat
and prepare and preserve for use.
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