-=> Quoting Dave Drum to Ruth Haffly <=-

 RH> good eating--made scrapple [...] Tried making souse but neither
 RH> of us cared for it

 DD> Souse is (AFAICS) just a sort-of tarted up head cheese.

Souse is basically head or other pig part scraps pickled in brine or
vinegar. Another related term that turns up is brawn. I used to
think head cheese was pork and brawn was beef or calf but one
dictionary tells me head cheese is an American term and brawn is
British no matter which meat gets used.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pinch of Soul Souse
 Categories: American, Pork, Offal, Pickled, Chilies
      Yield: 6 Servings
 
           Column A:
      4    Pigs feet
      3    Pigs tails, large
      4    Pigs ears
      2    Pigs snouts
      4 ts Salt
  1 1/2 ts Crushed red pepper
      2    Cloves garlic
           Parsley flakes
           Column B:
  1 1/4 c  Vinegar, boiled
           Salt
           Coarse black pepper
           Red pepper to taste
 
  Into large pot, combine all ingredients in Column A.  Cover well
  with water and boil gently for 3 hours or until meat falls from
  bones. Skim off froth occasionally.  Add water if necessary.  Cool
  and drain. Pick all meat from bones in small pieces.  Cut ears
  into small pieces. Strain 1/2 cup stock and add to vinegar.  Pour
  over meat in bowl and add other ingredients in Column B. Squeeze
  mixture and lay in cheesecloth. Mold into a round or oblong shape
  (as best as you can) and tie end tightly with string. Let hang for
  dripping 2 to 2-1/2 hours. Unwrap cheesecloth and wrap souse in
  foil. Let stand 2 hours, then refrigerate. Slice and serve.
  
  From A Pinch of Soul, 1970.
  
  From: Beth Wettergreen
 
MMMMM

Cheers

Jim


... The success is really the sum of all its extreme parts.

___ Blue Wave/QWK v2.20