Souse
Ingredients
- 2 pound pig feet, or 3 pig feet
- 1 chopped onion
- 1/2 cup chopped celery
- water
- 3 tablespoon strong cider vinegar
- 3/4 teaspoon salt
- black pepper
- lemon
- parsley
Directions
- Use 3 pigs feet or about 2 ibs.
- Scrape, wash and clean thoroughly.
- Place in stew pan with onion, chopped celery and cover with cold water.
- Let it come to a boil, then reduce heat and simmer until meat is tender and comes easily from the bone.
- Pick meat from the bones, strain liquid, which should measure a scant 3 cups.
- (If less add water) put meat and liquid into a bowl.
- Add cider vinegar, salt, black pepper and several thin slices of lemon.
- Chill overnight, remove surplus fat from the top.
- Turn out on a platter and serve with lemon slices and parsley.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: pig feet, onion, celery, water, cider vinegar, salt, black pepper, lemon, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
See Also
Meat Rolls (Rollitos de Carne)
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Meat
Ingredients: steak, butter, onion, bread crumb, celery, salt, parsley, water, mushroom, black pepper
Equipment: measuring cups, measuring spoons, knife, stove, pot
Dutch Cabbage Rolls
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: tomato soup, ground beef, rice, celery, egg, sugar, parsley, onion, shortening, cabbage, lemon, salt, pepper
Equipment: measuring cups, measuring spoons, knife, saucepan, stove
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Vegetable Soup III
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: soup bone, celery, beef, tomato, water, salt, black pepper, onion
Equipment: measuring cups, measuring spoons, knife, pot, stove
Rezuto
Author: Person.Mrs. Charles Turina
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: onion, clam, celery, parsley, oil, water, tomato, salt, pepper, tomato sauce, rice
Equipment: measuring cups, measuring spoons
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove