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By Pat Lawson on Thursday, January 2, 2014 at 1:24am

Use 3 pig?s feet or about 2 lbs.
Scrape, wash and clean thoroughly.
Place in stew pan with 1 chopped onion, ? cup 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 3 tbsp. strong cider vinegar, ? tsp. 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.

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