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Classic
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page 75
Note. Boil the beets in clear water, with their dirt on as they are taken ot of
the earth, then take them out and peel them, and when the vinegar is cold put
them in, and in two days they will be fit for use. The spice must be boiled in
vinegar.
OF SOUSING.
To souse Pigs feet and ears.
After you have cleaned your pigs feet and ears, boil them till they are tender;
then boil as much spring water, with salt and vinegar in it, as will cover them;
when both are cold, put the feet and ears into a pan, and pour the pickle over
them; and when you use them, take them out, split them in two, and lay them in a
dish; chop some green parsley and shalott fine, mix it with oil and vinegar, and
a spoonful of mustard, and pour over them; or put them into a batter and fry
them, serve with butter and mustard in a boat.
To souse Mackerel.
Put some spring water into a fish-kettle with a handful of salt, half a pint of
vinegar, and a few bay leaves, and make it boil; then put in your mackerel,
(observe they are covered with the liquor) and boil them twenty minutes very
gently; then take them out, put them in a long pan, and pour the liquor over
them; and when they are cold, put them in a dish with some of the liquor, and
garnish with green fennel.
OF SAUSAGES.
Fine Sausages.
You must take six pounds of good pork, free from skin, gristles, and fat, cut it
small, and beat it in a morter till it is very fine; then shred six
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