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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.