Let all the pieces you intend to souse, remain covered with cold water
twelve hours; then wash them out, wipe off the blood, and put them again
in fresh water; soak them in this manner, changing the water frequently,
and keeping it in a cool place, till the blood is drawn away; scrape and
clean each piece perfectly nice, mix some meal with water, add salt to
it, and boil your souse gently, until you can run a straw into the skin
with ease. Do not put too much in the pot, for it will boil to pieces
and spoil the appearance. The best way is to boil the feet in one pot,
the ears and nose in another, and the heads in a third; these should be
boiled till you can take all the bones out; let them get cold, season
the insides with pepper, salt, and a little nutmeg; make it in a tight
roll, sew it up close in a cloth, and press it lightly. Mix some more
meal and cold water, just enough to look white; add salt, and one-fourth
of vinegar; put your souse in different pots, and keep it well covered
with this mixture, and closely stopped. It will be necessary to renew
this liquor every two or three weeks. Let your souse get quite cold
after boiling, before you put it in the liquor, and be sure to use pale
coloured vinegar, or the souse will be dark. Some cooks singe the hair
from the feet, _etcetera_, but this destroys the colour: good souse will
always be white.
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