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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pigs' Feet Souse
      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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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:58 EDT