|Northwest Wine Journal|
|by Teri Citterman|
This guided journal is the perfect companion for touring and tasting in the Pacific Northwest.
Did you mean: sauce
Results 1 - 10 of 23 for how to make souse
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Boil meat with ... the bones. Allow to cool until able ... to cool in refrigerator overnight. Cut in squares, serve with saltine crackers. Freezes well.
Cook hog head ... done, pull meat off bones, mash fine. Add salt to taste, 1 1/2 cups vinegar, red, black pepper and sage to taste. Refrigerate overnight.
Cook hog head ... done; pull meat off bones, mash fine, add salt to taste, 1 1/2 cups of vinegar, red, black pepper and sage to taste. Refrigerate overnight.
Drain and cool enough to handle. Remove bones ... serve, remove plate and hardened fat from top of meat. Turn out on platter and slice in desired shape.
Clean pig head ... and pepper. Bring to boil and cook ... as much liquid as necessary to fill crock. When cold, this will set. Makes about 4 1/2 pounds.
Mix mustard with ... the oil and vinegar. Cook over moderate heat in double boiler and continue to beat until thick. Add capers and olives Yield: 1 cup.
Saute onion in butter. Add flour and stir until smooth. Add beef consomme, mushrooms, wine and salt and pepper. Pour over raw chicken pieces, bake ...
Clean the fish ... is not necessary to fillet them. Rub ... minutes. They are also served cold, with a little of tangy liquid poured over. Also for mackerel.
Cover hocks with cold water. Bring to boil and simmer ... pickling spices and vinegar. Boil 1 to 2 minutes. Strain over hocks. Refrigerate until jelled.
Cook hogs head, ... pepper and salt to taste. Cut or ... more of a souse taste. Press down ... the grease. Chill until firm. Slice and eat with crackers.
Result Page: 1
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