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Classic
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page 171
each day: if you wish to boil them for souse, they are now ready; but if the
weather is cold they will keep in this a month. They should be kept in a cold
place, and if they are frozen there is no danger of their spoiling; but if there
comes on a thaw, change the salt and water; soak them in fresh water all night
before you boil them. In this way they are good to eat with pepper and vinegar
while hot, or may be dipped in batter and fried after they are cold.
To make Souse.
Boil the feet till the bones come out easily, and pick out all the large bones;
pack them in a stone pan with pepper and salt, and cover it with vinegar; they
may be eaten cold, or dipped in flour and fried. Another way is to pick out all
the bones, season them with salt, pepper and sage, and warm them up as you want
to use them.
Pigs' feet, after being boiled, are very nice stewed as terrapins; make the
gravy with butter and water; they are nourishing food for delicate persons.
Vessels for salting meat should be cleaned well after the meat is hung up, and
set on boards in the cellar; if they do not smell sweet, they should be washed
and soaked before meat is packed in them again. You should see that the hoops
are sound, and have covers made to fit them. If taken care of in this way, they
will last a number of years.
Scrapple.
Take eight pounds of scraps of pork, that will not do for sausage; boil it in
four gallons of water; when tender, chop it fine, strain the liquor and pour it
back into the pot; put in the meat; season it with sage, summer
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