FoodReference.com Logo

FoodReference.com   (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

  Home   路   Food Articles   路   Food Trivia   路   Today in Food History   路   RECIPES   路   Cooking Tips   路   Videos   路   Food Quotes   路   Who's Who   路   Food Trivia Quizzes   路   Crosswords   路   Food Poems   路   Food Posters   路   Cookbooks   路   Recipe Contests   路   Cooking Schools   路   Gourmet Tours   路   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKMEATS >  Pig’s Feet Souse >

 

COOKING SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

PIG’S FEET SOUSE

Clean the feet, put on to boil, season with salt, boil until tender; remove all the bones and leave the meat in as large pieces as possible; place in a mold and pour the broth, which should be boiled down so that it just covers the meat; add good sour vinegar enough to give it a sour taste, season with black pepper and allspice; set away until perfectly cold.

Sister C. J. Miller, Somerset, Pa.

 

  Home   路   About Us & Contact Info   路   Cooking Basics   路   Baking & Pastry Articles   路   Nutrition Articles   路   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 

Culinary Art & Posters