|by A.A. Gill|
The famed London restaurant, La Caprice, has been a contemporary restaurant since the forties, reflecting the appetites of creative London.
Did you mean: sauce meat
1 - 10 of 12 for souse meat
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Cook hog head and ears well done, pull meat off bones, mash ... to taste, 1 1/2 cups vinegar, red, black pepper and sage to taste. Refrigerate overnight.
Cook hog head and ears well done; pull meat off bones, mash ... taste, 1 1/2 cups of vinegar, red, black pepper and sage to taste. Refrigerate overnight.
Boil meat with onions, garlic, ... into a large pan and allow to cool in refrigerator overnight. Cut in squares, serve with saltine crackers. Freezes well.
Place pig's feet ... hours or until meat is ready to ... until set. Serve sliced, garnished with chopped onion, oil and vinegar. Makes 12 to 16 servings.
Clean pig head ... until tender. Remove meat from liquid, cool, ... liquid as necessary to fill crock. When cold, this will set. Makes about 4 1/2 pounds.
Wash and cook ... to cover the meat; cook over ... refrigerator approximately 2 hours, cut and serve as appetizer (serve with hard cheese and crackers if desired).
When the pig ... to drop the meat. Cool to ... muffins. A cake will keep a week in the refrigerator. If may be reheated any number of times. It may be frozen.
Cook hogs head, pigs feet until all meat drops from the ... more of a souse taste. Press down ... grease. Chill until firm. Slice and eat with crackers.
Place in crock pot and cook for 8 hours or until meat falls off of bones. Cut meat into small pieces and put back into broth to gel when cold.
Drain and cool ... on top of meat. Place 1/2 ... To serve, remove plate and hardened fat from top of meat. Turn out on platter and slice in desired shape.
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