3 or 4 hog feet
1/2 hog head
2 tablespoons all spice
1/2 cup vinegar
salt to taste
hot pepper or hot sauce to taste
Have butcher clean head and feet. Cover head and feet with water and boil until meat falls off the bones. Remove head and feet from liquid. Mince meat fine, removing all small bones and fat. Place liquid in refrigerator overnight. Next morning, skim off grease. Boil liquid until just enough is left to cover meat. Add meat, vinegar and s easonings (consistency of thin pudding after meat is added) Pour in moulds, set in refrigerator until completely cold. This will harden into a jelly which can be sliced. Serves 18 or more.
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