Directions: |
Directions:Scald and scrape clean the feet. If the covering of the toes will not come off without, singe them in hot embers until they are loose. Then take them off. Many persons lay them in weak lime water to whiten them. Having scaped them clean and white, wash them and put them in a pot of hot (not boiling) water with a little salt and let them boil gently, until by turning a fork in the flesh it will easily break and the bones are loosened. Take off the scum as it rises.
When done, take them from the hot water into cold vinegar enough to cover them. Add to it 1/3 as much of the water in which they were boiled. Add whole pepper and allspice, with cloves and mace if liked. Put a cloth and a tight-fitting cover over the pot or jar. Soused feet may be eaten cold from the vinegar, split in two from top to toe, or having split them, dip them in wheat flour and fry in hot lard, or broil and butter them. In either case, let them be nicely browned. |
Personal
Notes: |
Personal
Notes: These recipes (this and head cheese) were included in a book given to Beret Lokken, my maternal Grandmother. It was apparently given to Beret as a gift from a Mrs. J.F. Anderson before my Grandmother's marriage to John Skarvold. The title of the book is "American Educator and Home Instructor". Published in 1898, it includes a wealth of information on a number of subjects relative to that era! Examples : "Exercises in Breathing", "The Ideal Wife", "Etiquette of Polite Society", "The Latest Discoveries in Electricity", etcetera.
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This recipe for Pig's Feet Soused is from