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Classic
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page 50
The generally received opinion that saltpetre hardens meat, is entirely
erroneous:--it tends greatly to prevent putrefaction, but will not make it hard;
neither will laying in brine five or six weeks in cold weather, have that
effect, but remaining in salt too long, will certainly draw off the juices, and
harden it. Bacon should be boiled in a large quantity of water, and a ham is not
done sufficiently, till the bone on the under part comes off with case. New
bacon requires much longer boiling than that which is old.
TO MAKE SOUSE.
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
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