To Make Souse

Ingredients

• one pot
• salt
• vinegar

Directions

1. Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the blood, and put them again in fresh water; soak them in this manner, changing the water frequently, and keeping it in a cool place, till the blood is drawn away; scrape and clean each piece perfectly nice, mix some meal with water, add salt to it, and boil your souse gently, until you can run a straw into the skin with ease. Do not put too much in the pot, for it will boil to pieces and spoil the appearance. The best way is to boil the feet in one pot, the ears and nose in another, and the heads in a third; these should be boiled till you can take all the bones out; let them get cold, season the insides with pepper, salt, and a little nutmeg; make it in a tight roll, sew it up close in a cloth, and press it lightly. Mix some more meal and cold water, just enough to look white; add salt, and one-fourth of vinegar; put your souse in different pots, and keep it well covered with this mixture, and closely stopped. It will be necessary to renew this liquor every two or three weeks. Let your souse get quite cold after boiling, before you put it in the liquor, and be sure to use pale coloured vinegar, or the souse will be dark. Some cooks singe the hair from the feet, _etcetera_, but this destroys the colour: good souse will always be white.

2. * * * * *

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.